Pickled Grapes With Rosemary And Chiles

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Southern Living


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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

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