Pickled grapes: TOP 13 step-by-step recipes for cooking for the winter

Making pickled grapes at home is not an easy process, because to develop the best flavor of the grapes, you have to be patient and wait a while, depending on what result you want to achieve. A dish prepared according to all the rules will be an excellent addition to cheese or meat, and will also decorate the festive table as an appetizer for strong drinks.

Specific pickling of grapes for the winter

Carefully selected ingredients are a guarantee that the finished dish will acquire good taste, retaining useful properties and freshness.For preparations, table varieties with fleshy large fruits and dense skin are used. Lydia and Isabella should not be pickled, as these varieties are more suitable for making compote, juice or making wine.

The juicy green color of the branch indicates that the berries are not overripe and are ready for processing. The pale color of the stems indicates the immaturity of the fruit.

So that the grapes do not crumple and keep their presentation, when they are placed in a jar, they are not tamped, and there should be at least 1 centimeter of free space left to the neck of the container.

How to prepare food?

Before cooking, the brushes are carefully inspected, while the berries with cracks, shriveled, with signs of decay are mercilessly thrown away.

Most often, the fruits are pickled without twigs, but if you wish, you can divide the bunch into small pieces, leaving no more than 6 grapes on them.

After inspecting the berries, wash them with warm water, put them on a clean soft cloth and pat dry with a paper towel.

Rules for the preparation of containers

The container for conservation should be thoroughly washed with soda solution, until a characteristic crunch, if you run your finger over the jar. After washing, the containers are steamed or sterilized, the seaming lids should also be boiled in water for at least 5 minutes.

How to pickle grapes for the winter in jars?

Grapes are perfect for pickling - strong and naturally sour, with soft skins that quickly penetrate the brine. But, despite this, it should take from a week to a couple of months for the berries to be completely saturated with the aromas of spices and spices.

Classic recipe

3 clove buds, 4 peppercorns, berries are placed in a liter container. Everything is poured with boiling water and left for a quarter of an hour. After that, the liquid is drained, brought to a boil and poured into a container for another quarter of an hour.60 grams of sugar, 30 grams of s alt and 50 milligrams of vinegar are added to the drained water. Everything is mixed and brought to a boil.

Jared fruits are poured with boiling marinade. The filled container is rolled up, turned over and covered with a blanket to cool.

In order for the grapes to acquire a great taste and smell fragrant with spices, you need to withstand the workpiece before serving for at least a couple of weeks.

No water added

1.5 kilograms of seedless red fruits are tightly packed in small jars. A cinnamon stick and a sprig of thyme are placed on top.

To prepare the filling, a mixture of 400 milligrams of white wine vinegar, 0.6 kilograms of granulated sugar and 2 tablespoons of finely chopped shallots is boiled in a saucepan.

Hot syrup is poured into containers. The workpiece is closed and cooled. Sweet preservation is stored in the refrigerator.

Georgian

Put into a half-liter container:

• 0.5 kilograms of fruits;
• laurel leaf;
• a couple of peas of black and allspice;
• a small pod of hot pepper;
• 2 garlic cloves;
• and a sprig of fresh dill.

There should be about 4 centimeters of free space up to the neck. For a spicy Georgian delicacy, not fruits separated from the vine are used, but small tassels.

The workpiece is poured with hot brine of 200 milligrams of water, a tablespoon of sugar, a teaspoon of s alt and 4 tablespoons of wine vinegar.

The berries should be lightly covered with brine and the remaining space filled with olive oil. Preservation rolls up and put away for storage.

In a spicy mozzarella marinade

600 milligrams of oil is poured into a saucepan, it is preferable to take olive oil, a crushed pinch of a mixture of peppers and a pinch of clove buds, a chopped garlic head, a chopped chili pod, two sprigs of rosemary, torn by hand, are added to it. The mixture is stirred and put on a slow fire to warm up, not brought to a boil.

0.5 kilograms of mozzarella cut into small cubes and mixed with 300 grams of berries cut in half. For the recipe, it is recommended to use sultanas, then the dish will turn out especially tasty.

Cheese-grape mass is poured with a heated mixture, everything is stirred, poured into a sterile container and left to cool. The finished dish should be stored in the refrigerator.

In wine marinade

A 1.5-liter jar contains 600 grams of grape fruits, sprinkled with the zest of 1 lemon.

4 tablespoons of curry are heated in a thick-bottomed pan, after which 300 milligrams of dry white wine are poured into them, 100 grams of granulated sugar are added. The filling is brought to a boil, boiled for a minute and poured over the grapes.

With vinegar

0.5 kilograms of grape bunches is disassembled into small branches, folded into a jar. 4 anise stars are thrown from above.

Mix in a saucepan:

• 1 cup apple cider vinegar;
• 1 glass of sugar;
• 1 tablespoon of peppercorns;
• 2 teaspoons mustard seeds;
• ¼ teaspoon s alt.

Ingredients are mixed and boiled for 3 minutes. Berries are poured with vinegar solution and left to cool. The cold blank is closed and put in the refrigerator for 3 days before serving.

With mustard seeds

1 kilogram of pitted fruit is taken, the tip is cut off from each berry with a sharp knife so that the pickling brine completely soaks the soft flesh.

400 milligrams of red wine vinegar, 0.2 kilograms of sugar, 10 grams of flaked (kosher) s alt, 1 teaspoon of mustard seeds, 1/2 teaspoon of peppercorns, 1 cinnamon stick are mixed in an enamel bowl. Everything is brought to a boil, removed from heat and cooled to room temperature.

Grape fruits are carefully placed in a jar, poured with marinade, closed with a lid. The workpiece is cleaned in the refrigerator for at least a day before serving. Refrigeration eliminates the need for bain-marie treatment and leaves the grapes firm, although the shelf life is no more than one month.

With cherry leaves and Aspirin

1.5 kilograms of berries are laid out in steamed jars. Top with 2 cherry leaves, 1 tablespoon of mustard seeds, 200 grams of granulated sugar, an Aspirin tablet, 90 grams of s alt, sea s alt is preferable.

70 milligrams of table vinegar is added to boiling water, after which the liquid is poured into jars. The workpiece is closed and turned over until it cools.

Armenian style with honey

100 milligrams of water with 20 grams of s alt and 50 grams of sugar are brought to a boil. Then 200 milligrams of table vinegar is poured in. The container is removed from the stove.

1 kilogram of Achabash or Mskhali grapes is laid out in a jar, 5 pieces of cardamom seeds and cloves are added. 50 grams of liquid honey is poured in.

The berries are poured with hot brine, corked, the container is turned over to cool, put away for storage.

With cinnamon

8 carnations and 2 cinnamon sticks are thrown into the prepared container. Berries are laid out on spices. For the marinade, 700 milligrams of water is taken, in which 0.3 kilograms of granulated sugar and a teaspoon of non-iodized s alt are dissolved.

The pan with the liquid is removed from the heat, after which 100 milligrams of balsamic vinegar is poured into it. The brine is mixed and poured into a jar of grapes.

The workpiece is sterilized at a temperature of 85 degrees. 0.5-liter containers - 20 minutes, liter - half an hour, and 3-liter - 50 minutes. If a microwave is used, the processing time is halved.

The finished delicacy is closed, turned upside down and left to cool completely. After three days, the preservation is ready for use.

With mint and rosemary

In a saucepan, a filling is prepared from 200 milligrams of water mixed with 5 tablespoons of 9% vinegar, 100 grams of granulated sugar, 0.5 teaspoon of dry rosemary, 2 bay leaves, 1 teaspoon of dry mint, ¼ teaspoon of peas black pepper, 10 grams of chopped ginger root. After boiling, it is removed from the fire and put to cool.

400 grams of peeled raisins are taken. The berries are pierced with a toothpick and placed in a steamed jar, poured with chilled brine, rolled up and put away for storage.

Grapes pickled like olives

Pour 0.5 liters of wine vinegar and 200 milligrams of water into a saucepan, add 16 grams of sugar, 3 crushed garlic cloves, 30 grams of s alt, ½ teaspoon of chili flakes, rosemary sprig leaves and put on fire.

The boiling marinade is poured into a jar filled with berries.The workpiece is covered with a lid and immersed 2/3 in hot water for sterilization. 5 minutes after boiling, it is rolled up, placed upside down and covered with a towel. The cooled delicacy is removed in a cool, dry place for at least 2 weeks before serving.

No sterilization

740 milligrams of dry white wine and 65 grams of granulated sugar are mixed in a bowl until the bulk substance is dissolved.

The fruits are laid out in a jar and poured with 1 tablespoon of lemon peel, poured with sweetened wine. The workpiece is closed and placed in the refrigerator.

Even without heat treatment, such a blank will last about two months, since the acid and alcohol will act as natural preservatives.

How to properly store a treat?

If the pickling process is used for grapes, it will not only retain many useful nutrients, but also stand in a dry, dark place with a temperature of no higher than +10 degrees for about a year.

Bon appetit!

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