Pickled Grapes with Rosemary & Chiles
February 24, 2015
These Pickled Grapes with Rosemary & Chiles are great to serve with drinks or you can put them in a salad. The are spicy, tart and sweet and very addictive!
- Prep: 10 mins
- Cook: 10 mins
- Yields: 10 Servings
Directions
1Pack the grapes into 3 pint-size glass containers with lids. Pour the vinegar and 1 cup water into a saucepan, set it over medium-high heat, and add the salt, sugar, garlic, rosemary, and chile flakes. When the mixture starts to simmer, remove the pan from the heat and divide the hot brine among the pints of grapes.
2Cover loosely and let cool to room temperature.
3Cover tightly and chill in the refrigerator for about 1 hour before serving. The pickles will keep in the refrigerator for about 2 weeks.
Reprinted from The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor by Matt and Ted Lee. Copyright © 2009 Published by Clarkson Potter
3 Reviews
Jessica
February 25, 2015
I am DYING to make these. They sound delish. What does your staff mixologist think about using them as martini garnishes?
Eric
February 24, 2015
These are really good–surprising, since I never think of garlic and grapes in the recipe. There is a cool, refreshing red wine and Italian food vibe to these grapes and the would go really well with pate, salads and slow cooked meats.
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Leslie Blythe
February 25, 2015
It would be too acidic. They would be great with some Manchego or sliced in half in a salad.