TOP 13 simple recipes for making pickled grapes for the winter

Making pickled grapes at home is a tricky process, as in order to develop the best flavor of the berries, you have to be patient and wait a while, depending on what you want to achieve. A dish prepared according to all the rules will be an excellent addition to cheese or meat, as well as decorate a festive table, as an appetizer to strong drinks.

The specifics of pickling grapes for the winter

Carefully selected ingredients are a guarantee that the finished dish will acquire good taste, while retaining its beneficial properties and freshness. For blanks, table varieties with fleshy large fruits and dense skin are used. You should not marinate Lydia and Isabella, as these varieties are more suitable for cooking 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, they are not tamped when they are placed in the jar, and at least 1 centimeter of free space should remain to the container neck.

How to prepare food?

Before cooking, the brushes are carefully examined, while the berries with cracks, wrinkled, with signs of decay are ruthlessly thrown away.

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

After inspection, the berries should be washed with warm water, laid out on a clean soft cloth and patted dry with a paper towel.

Container preparation rules

Containers for preservation should be thoroughly washed with a 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 must also boil in water for at least 5 minutes.

How to pickle grapes in jars for the winter?

The grapes are ideal for pickling - strong and naturally sour, with a soft rind that quickly penetrates into the brine. But, despite this, it must 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 cloves buds, 4 peppercorns, berries are placed in a liter container. Everything is filled with boiling water and left for a quarter of an hour.After which the liquid is drained, brought to a boil and poured into the container for another quarter of an hour. 60 grams of sugar, 30 grams of salt and 50 milligrams of vinegar are added to the drained water. Everything is mixed and brought to a boil.

Fruits in jars are poured with boiling marinade. The filled container is rolled up, turned over and covered with a blanket for cooling.

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

No added water

In small jars, 1.5 kilograms of pitted red fruits are tightly packed. A cinnamon stick and a sprig of thyme lay 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 cooked in a saucepan.

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

In Georgian

A half-liter container contains:

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

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

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

The berries should be lightly covered with brine and the remaining space filled with olive oil. The preservation is rolled up and stored.

In a spicy marinade with mozzarella

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

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

The cheese and grape mass is poured with a heated mixture, everything is stirred, poured into a sterile container and left to cool. The finished meal should be kept in the refrigerator.

In a wine marinade

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

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

With vinegar

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

In a saucepan mix:

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

The ingredients are mixed and boiled for 3 minutes. The berries are poured with vinegar and left to cool. The cold workpiece is closed and put into the refrigerator for 3 days before serving.

With mustard seeds

Take 1 kilogram of pitted fruit, cut off the tip from each berry with a sharp knife so that when pickling the brine will completely saturate the soft flesh.

400 milligrams of red wine vinegar, 0.2 kilograms of sugar, 10 grams of flaky (kosher) salt, 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.

The grape fruits are carefully placed in a jar, filled with marinade, and covered with a lid. The workpiece is put into the refrigerator for at least a day before serving. Cooling eliminates the need to process the treat in a water bath and leaves the grapes strong, 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. On top are 2 cherry leaves, 1 tablespoon of mustard seeds, 200 grams of granulated sugar, Aspirin tablet, 90 grams of salt, it is preferable to take sea salt.

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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 salt and 50 grams of sugar are brought to a boil. Then 200 milligrams of vinegar is poured in. The container is removed from the stove.

1 kilogram of Achabash or Mskhali grapes is laid in a jar, 5 pieces of cardamom and clove seeds 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, and stored.

Cinnamon

8 cloves 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 salt are dissolved.

Remove the saucepan with the liquid 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 containers - half an hour, and 3-liter containers - 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 conservation is ready for use.

With mint and rosemary

In a saucepan, a pour 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 laurel leaves, 1 teaspoon of dry mint, ¼ teaspoon of black peppercorns, 10 grams chopped ginger root. After boiling, remove from heat and put to cool.

Take 400 grams of peeled raisins. The berries are pierced with a toothpick and placed in a steamed jar, filled with chilled brine, rolled up and stored.

Pickled grapes like olives

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

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

Without sterilization

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

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

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

How to store a treat correctly?

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

Enjoy your meal!