Prep Time
10 Mins
Total Time
1 Hour 45 Mins
Yield
Makes 4 pt.
Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford

How to Make It

Step 1

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

Step 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)

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