ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pickled Grapes With Rosemary and Chiles

Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford
Prep time 10 mins
Total time 1 hr, 45 mins
Yield Makes 4 pt.
Add these gorgeous spicy-tart grapes to an antipasto platter or cheese plate or stir them into chicken or mixed green salads. Guests will love the complex flavors. But the best part: prep time is 10 minutes and "pickling" happens in the fridge in just a few hours.

Ingredients

  • 3 cups seedless green grapes (about 1 lb.)
  • 3 cups seedless red grapes (about 1 lb.)
  • 6 (4-inch-long) fresh rosemary sprigs, divided
  • 2 cups white wine vinegar
  • 3 garlic cloves, thinly sliced
  • 2 tablespoons kosher salt
  • 2 teaspoons sugar
  • 1/2 teaspoon dried crushed red pepper

How to Make It

  1. Pack grapes into 4 (1-pt.) canning jars with lids. Add 1 rosemary sprig to each jar.

  2. Bring vinegar, next 4 ingredients, 1 cup water, and remaining 2 rosemary sprigs to a simmer in a medium saucepan. Remove from heat, and discard rosemary sprigs. Pour hot vinegar mixture over grapes. Cover loosely, and let cool to room temperature (about 30 minutes). Seal and chill 1 hour before serving. Store in refrigerator up to 1 week.

Simple Fresh Southern (Clarkson Potter 2009)