Pickled Grapes With Rosemary and Chiles

Ingredients

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