• 6 cups stemmed mixed red and green seedless grapes (about 2 pounds)
• 2 cups distilled white vinegar or white wine vinegar
• 2 tablespoons kosher salt
• 2 teaspoons sugar
• 3 cloves garlic, crushed and peeled
• Leaves from 1 four-inch sprig rosemary
• 1/2 teaspoon crushed dried red chile flakes

Pack 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. Cover loosely and let cool to room temperature. Cover tightly and chill in the refrigerator for about 1 hour before serving. The pickles will keep in the refrigerator for about 2 weeks.