Pickled Grapes with Rosemary and Chiles

Pickled Grapes with Rosemary and Chiles

10044

Source: The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor. By Matt and Ted Lee. 2009. Clarkson Potter

Ingredients:
6 C. stemmed mixed red and green seedless grapes (about 2 lbs.)
2 C. distilled white vinegar or white wine vinegar
2 T. kosher salt
2 tsp. sugar
3 cloves garlic, crushed
leaves from 1 four inch sprig of rosemary
1/2 tsp crushed dried red chile flakes

Preparation:
Pack the grapes into 3 pint-size glass containers with lids. Pour the vinegar and 1 cup water into a saucepan, set it over medium-high heat, and add the salt, sugar, garlic, rosemary, and chile flakes. When the mixture starts to simmer, remove the pan from the heat and divide the hot brine among the pints of grapes. Cover loosely and let cool to room temperature. Cover tightly and chill in the refrigerator for about 1 hour before serving. The pickles will keep in the refrigerator for about 2 weeks.