Refrigerator Pickled Grapes

By ltrodrigu

Pictured Left

Ingredients

• 2 cups seedless red and/or green grapes (about 10 ounces)
• 3/4 cup distilled white or white wine vinegar
• 3/4 cup water
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon sugar
• 2 small cloves garlic, peeled and crushed
• Leaves from 1 (2-inch) sprig rosemary
• 1/8 teaspoon dried red chili flakes

Details

Servings 1
Adapted from wsj.com

Preparation

Step 1

Pack grapes into a glass jar or airtight plastic container. Pour vinegar and water into a saucepan over medium-high heat. Add salt, sugar, garlic, rosemary and chili flakes. Bring to a simmer and cook 1 minute.

Remove pan from heat and pour brine over grapes to fill container. Strain remaining brine into a measuring cup (you should have a little less than ½ cup left over) and reserve for making butter lettuce salad with pickled grapes, toasted pecans and soft goat cheese (recipe below). Transfer any garlic, rosemary and chili flakes remaining in strainer to container with grapes.

Cover container tightly, shake to distribute seasonings, uncover and let cool to room temperature, about 30 minutes. Cover again, and transfer container to refrigerator to chill further, about 15 minutes more.