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.

Matt and Ted Lee
Recipe by Southern Living December 2009

Gallery

Beth Dreiling Hontzas; Styling: Missie Neville Crawford

Recipe Summary

prep:
10 mins
total:
1 hr 45 mins
Yield:
Makes 4 pt.
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Simple Fresh Southern (Clarkson Potter 2009)