Pickled Grapes With Rosemary and Chiles

Pickled Grapes With Rosemary and Chiles
Photo by Beth Dreiling Hontzas


  • 3 cups seedless red grapes (about 1 lb.)
  • ½ teaspoon dried crushed red pepper
  • 2 tablespoons kosher salt
  • 2 teaspoons sugar
  • 6 (4-inch-long) fresh rosemary sprigs, divided
  • 2 cups white wine vinegar
  • 3 cups seedless green grapes (about 1 lb.)
  • + 1 more ingredients
    • 3 garlic cloves, thinly sliced

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 l...

View full recipe at My Recipes


Best Wine Deals

See More Deals

Snooth Media Network