Ever since my trip to Nashville, I’ve been inspired to discover more about the exciting food movement happening with southern cuisine. Along the way I discovered the Lee Brothers. Matt Lee  and Ted Lee are founders of “The Lee Bros. Boiled Peanuts Catalogue,” a mail-order catalog for southern pantry staples. They are also food and travel journalists whose work has appeared in Travel + Leisure, Food & Wine, GQ, The New York Times and Martha Stewart Living. Together they authored The Lee Bros. Southern Cookbook and Simple Fresh Southern, which is a fantastic cookbook. This is one of the first recipes I made from the book. So easy to make but with a delicious sweet and sour taste , with an added kick of heat. It’s perfect to serve with your favorite cocktail.

From by the bay, wishing you pickled food memories!

Maryann

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.

Prep time: 10 minutes

Cook time: 1 hour 30 minutes

Total time: 1 hour 40 minutes

Yield: Makes 1 1/2 quarts