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Pickled Grapes With Chile and Rosemary
Sheri Wetherell
2 minutes
3 pint-size jars
BeginnerPickled grapes make a perfect appetizer bit alongside olives and cornichon. They are also excellent tossed in salads.
Total Steps
6
Ingredients
8
Tools Needed
5
Ingredients
- 6 cups red seedless grapes
- 2 cups white wine vinegar
- 1 cup water
- 2 tablespoons kosher salt
- 2 teaspoons sugar
- 3 cloves garlic, peeled and crushed
- 1 4-inch sprig rosemary leaves
- 1/2 teaspoon red chile flakes
Instructions
1
Step 1
Pack grapes into 3 pint-size jars.
2
Step 2
Pour vinegar and water into a saucepan over medium-high heat. Add salt, sugar, garlic, rosemary, and chile flakes.
3
Step 3
When the mixture begins to simmer, remove from heat and divide the brine evenly among the jars.
4
Step 4
Cover the jars loosely and let them cool to room temperature.
5
Step 5
at least one hour
Cover the jars tightly and chill in the refrigerator.
6
Step 6
about 2 weeks
The pickled grapes will keep in the refrigerator for about 2 weeks.
Tools & Equipment
measuring cups
measuring spoons
saucepan
pint-size jars
refrigerator