Pickled Grapes With Rosemary And Chiles

• 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

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.

green grapes, seedless red grapes, rosemary sprigs, white wine vinegar, garlic, kosher salt, sugar, red pepper

Taken from www.myrecipes.com/recipe/pickled-grapes-with-rosemary-chiles (may not work)