Pickled Grapes With Rosemary and Chiles |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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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 |
Directions:
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.
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