Pickled Grapes With Chile And Rosemary

Ingredients:
- 6 cups red seedless grapes
- 2 cups white wine vinegar
- 1 cup water
- 2 tablespoons kosher salt
- 2 teaspoons sugar
- 3 cloves garlic peeled and crushed
- 1 sprig rosemary
- 1/2 teaspoon red chile flakes

Directions:
- Pack grapes into 3 pint-size jars.
- Pour vinegar and water into a saucepan over medium-high heat. Add salt, sugar, garlic, rosemary, and chile flakes.
- When mixture begins to simmer, remove from heat and divide the brine among the jars.
- Cover loosely and let cool to room temperature.
- Cover tightly and chill in refrigerator at least one hour before serving.
- Pickled grapes will keep in the refrigerator about 2 weeks.