Pickled grapes for the winter: a recipe without sterilization. Pickled grapes for the winter without sterilization

There are a lot of recipes for pickling vegetables. Jars of tomatoes and cucumbers are an integral part of our refrigerators and bins. Everyone is already accustomed to such conservation and few will be surprised by it. However, good housewives always have a few special jars of twists hidden away, which guests and household members are delighted with. One of these amazing delicacies is pickled grapes for the winter.

Pickled berries are served as a side dish for beef, lamb, fish and cheeses. It tastes great when paired with rabbit, red and white wine. It is eaten as a snack, in salads. Grapes marinated according to various recipes are also used as decoration.

The history of grape recipes

Recipes from grape berries have been known since ancient times. Even in ancient Egypt, wine vinegar and wine were prepared and used for medicinal purposes. Recipes for soaked grapes are an invention of the Slavs, who fermented the grapes in barrels, just like apples. Pickled grapes were served only to the nobility on major holidays with meat and fish.

How to pickle grapes was invented in the Mediterranean. It has been served in restaurants for two centuries as a side dish for lamb, veal, as well as fish and cheeses.

The pickled berries have an unusual taste, a unique aroma, and a wonderful aftertaste. The flesh becomes crispy, somewhat reminiscent of olives.

Recipes for homemade grapes

Having decided to prepare pickled grapes for the winter, you need to find a good recipe for preparing them. The most delicious recipes for pickled grapes, tested by time and housewives:

• Mediterranean classic recipe for pickled grapes.
• Pickled grapes without adding water.
• Georgian pickled grapes.
• Soaked grapes.
• Grapes marinated like olives.
• Grapes in a spicy marinade with mozzarella.
• Grapes in wine marinade.

Step-by-step instructions for preparing these recipes are given below. But first you need to go into detail about the preparation.

Preparing for conservation

For preservation, it is better to use large table grape varieties with fleshy, crispy pulp and thick skin. Before placing in jars, the bunches must be thoroughly washed. Usually the berries are carefully cut from the bunches with scissors, leaving a small tail. It is not recommended to tear off the berries, as the injured skin may burst during sterilization. In this case, you will not get the taste and appearance that pickled grapes should have.

Jars with lids must first be sterilized.

Mediterranean (classic) pickled grapes recipe

Ingredients for 1 liter jar:

• grape;
• 400 milliliters of water;
• 80-100 grams of vinegar 5%;
• 100 grams of sugar;
• 2 teaspoons salt;
• 3 pieces each from a mixture of peppercorns;
• 3 buds of cloves;
• ground cinnamon on the tip of a teaspoon

Preparation:

1. Add water, 5% vinegar, sugar, salt, peppercorns, clove buds and ground cinnamon to a small saucepan.
2. Bring the mixture to a boil.
3. Pour the boiling marinade over the grains, previously placed in a liter jar.
4. Close the lid.

This delicacy will be ready to eat in five days.

When canning for long-term storage for the winter, it is necessary to sterilize pickled grapes for 20 minutes in hot water.

Pickled grapes without adding water

Ingredients for 1 liter jar:

• 0.5 kg of prepared berries;
• 200 grams of vinegar 6%;
• 250 grams of sugar;
• 1 tsp. spoon of salt;
• 2 tsp. spoons of mustard seeds;
• 1 tsp. a spoonful of black peppercorns;
• 0.5 tsp. spoons of cinnamon or 1 stick;
• 3 buds of cloves.

Preparation:

1. Fill the jar to the very top with berries.
2. Prepare a marinade from the listed ingredients. To do this, you need to mix them in a saucepan or small saucepan and boil.
3. Pour this hot marinade into the jar containing the preparation and turn it over, covering it with a towel, until it cools completely.

Marinated grapes in Georgian style

This recipe for pickled grapes for the winter is also called Caucasian.

Ingredients per 0.5 l jar:

• 0.5 kg of grapes;
• Bay leaf;
• 2 black peppercorns;
• 1-2 peas of allspice;
• hot pepper pod;
• 2 cloves of garlic.

For the marinade:

• 200 g of water;
• 1 tbsp. l. Sahara;
• 1 tsp salt;
• a sprig of rosemary or dill;
• cinnamon stick;
• 4 tbsp. l. apple or wine vinegar.

Preparation:

1. Cover the bottom of the jar with bay leaf, add black and allspice peas, cut 2-3 cm from the top of the hot pepper pod and add crushed garlic cloves.
2. Separate a bunch of grapes into small pieces of several grains.
3. We fill the jar, not reaching two centimeters to the top.
4. Place one small sprig of rosemary and an umbrella or dill on top of the berries.
5. Place a piece of a cinnamon stick about 1 cm on top.

Marinade:

1. Dissolve sugar and salt in heated water.
2. Bring the resulting solution to a boil and cool to 70 degrees.
3. Pour 4 tablespoons of apple or wine vinegar into this mixture. Mix everything.
4. Pour the resulting marinade over the prepared berries so as to only slightly cover them on top.
5. Fill the remaining space of the jar to the top with vegetable oil.

Grapes marinated like olives

This recipe requires a large black or white variety of seedless berries. Kishmish and Kesha are ideal.

Ingredients:

• Prepared berries 1 kilogram;
• water 600 grams;
• wine vinegar 3% -250 grams;
• sugar 150 grams;
• cinnamon – 1 teaspoon;
• allspice - 4 peas;
• cloves -6 buds;
• star anise - 4 pcs.

Preparation:

1. Dissolve sugar in water and boil this mixture. Remove the pan with the solution from the heat.
2. Add all the spices there, mix and leave covered for 2-3 hours.
3. Pour the resulting tincture into the prepared berries.
4. Set pressure and marinate in a cool place (not in the refrigerator) for 10 days.

Grapes in spicy marinade with mozzarella

This appetizer can be served with cheese and wine. For the recipe you will need large, dense berries, preferably without seeds. The Kishmish variety is well suited.

Ingredients:

• mozzarella cheese (can be replaced with other sheep cheese) - 500 grams;
• grapes - 300 grams;
• olive oil-600 grams;
• garlic - 1 head;
• red hot pepper - 1 pod;
• fresh rosemary 2 sprigs;
• a mixture of peppercorns and a pinch of cloves.

Preparation:

1. Wash the berries and cut them in half. If there are seeds, they should be removed.
2. In a mortar, crush a pinch of peppercorn mixture and cloves.
3. Pour oil into a saucepan (preferably olive).
4. Peel one head of garlic and crush or chop it into butter.
5. Add chopped red hot pepper, crushed spices in a mortar and tear two sprigs of rosemary into pieces.
6. Heat this whole mixture well over low heat, but not to a boil.
7. In a separate bowl, mix small balls of mozzarella cheese or other sheep cheese with berries and pour marinade over everything.
8. Pour into jars. Leave for two hours.

The snack should cool well, then store it in the refrigerator.

Grapes in wine marinade

Ingredients:

• Dry white wine Sauvignon Blanc - 300 ml;
• zest from the peel of one lemon;
• clusters of dark varieties - 600 grams;
• curry-4 tablespoons;
• sugar -4 tablespoons.

Preparation:

1. It is better to take a 1.5 liter jar. Place the prepared vine berries and lemon zest into it.
2. Heat the curry a little in a saucepan, then pour in dry white Sauvignon Blanc wine and add sugar.
3. Bring the mixture to a boil. Boil the mixture for one minute and pour it over the berries.

Make sure that the berries are in the filling. If necessary, install pressure.

Careful preparation of the material for preservation is the key to successful harvesting. If you make pickled grapes for the winter correctly, you don’t have to worry that the twist will spoil and you’ll have to throw it away.

• take for preservation only whole, not crushed, healthy bunches of vines;
• Remove berries that are too green or overripe;
• in recipes where 9% vinegar is used, the berries are simply picked from the bunch, leaving no tails;
• vinegar 9% can be replaced with 6 or 5% since the marinade with it turns out to be very sharp and sour;
• grapes pickled without sterilization are stored in the refrigerator for no more than two months.

Do you want to cook something unusual and tasty for the winter? Use this recipe.

Pickled grapes are a delicious dish. It is prepared without sterilization, in literally 10 minutes.

In winter, such grapes can be served as an appetizer, canapés, sandwiches or salads can be prepared with them; they go well with meat, wine and cheese.

I'm sure it will be the center of attention at the holiday table. I recommend trying it!

To prepare pickled grapes for the winter without sterilization, prepare the necessary set of ingredients. You can choose any variety and color of grapes, as long as the berries are firm.

Wash the grapes thoroughly in a bowl, then rinse under cold running water.

Pick all the berries from the bunch, throw away any spoiled or limp ones. Pour hot water over the grapes for 1-2 minutes so that they steam and become a little softer. Drain the water.

Sterilize the jars and boil the lids. Place a bay leaf, three black peppercorns, two clove buds and 0.5 tsp on the bottom of each jar. ground cinnamon.

Fill the jars with grapes to the very top.

Separately, boil water (1 liter) in a saucepan, add sugar and salt. Boil, stirring, until the crystals dissolve. At the very end, add vinegar and remove the pan from the heat. Fill the contents of the jars with the prepared marinade.

Cover with lids and roll up.

Turn the jars upside down and wrap them in a warm blanket. Leave in this position until completely cooled.

Pickled grapes for the winter (without sterilization) are ready. It should be stored in a dark, cool place.

Bon appetit!

During the harvest, housewives manage to make many preparations that differ in color palette, taste and aromas. Some of them are so familiar to us that we cannot imagine our wintering without them. We cannot imagine our winter without crispy pickled cucumbers, juicy tomatoes, sweet compotes and jams. Many of the recipes for these preparations are passed down to us from mothers from generation to generation. Here are recipes for grapes with seeds.

What to cook from Isabella grapes? We sometimes miss such juicy berries like grapes on winter days. In this case, marinating will help us. Grapes contain a huge amount of vitamins and essential minerals that help overcome winter vitamin deficiency (lack of essential substances). Even with one-time use, the amount of hemoglobin in the blood increases significantly.

Products needed to prepare half a liter of this dessert:

• three hundred eighty grams of grapes;
• five grams of allspice;
• three carnation inflorescences;
• one cinnamon stick;
• eight hundred milliliters of drinking water;
• one hundred eighty grams of sugar;
• sixty grams of citric acid.

Preparation:

1. Before you start cooking, sterilize all the utensils that you will need in the future using any method familiar to you (over steam, scalding with boiling water, in the oven). Any variety of grapes is suitable; you can also use several types, alternating them in layers in jars.
2. Place the berries in a colander, rinse under running water and leave to drain. We divide the bunches of grapes into branches of six berries.
3. We place the grape sprigs in jars, first placing all the spices from the list above on the bottom.
4. Place an enamel bowl with water on the fire, add sugar and acetic acid, boil for fifteen minutes. Pour the still boiling marinade into the container with the berries. Cover, but do not screw, with lids.
5. Place the enamel container on the stove again, but with hot water (not boiling water). Move the jars there and sterilize over medium heat for about twenty minutes. Remove from heat and carefully tighten the lids.
6. Turn the jars over onto their lids and wrap them in a warm blanket. After a day, the completely cooled and cured preparations are moved to a place with low humidity and low temperature (refrigerator, cellar, balcony) for storage until winter days.

Marinating grapes for the winter with mint and rosemary

Berries prepared according to this recipe are great for salads and light snacks. The juiciness of the grapes will reduce the dryness of such salads in general and add sweetness, and the spices in the preparation will add unique shades of taste. This appetizer can also be used as an additional side dish for meat chops.

For our readers, we have specially prepared other interesting recipes for preparations, such as: and, as well as pickling.

Products needed to create this dish:

• four hundred grams of raisin grapes;
• two bay leaves;
• ten grams of fresh ginger root;
• three peas of black pepper;
• one teaspoon of dried mint;
• half a teaspoon of dried rosemary;
• one hundred grams of sugar;
• two hundred milliliters of distilled water;
• sixty milliliters of 6% balsamic vinegar.

Recipe for pickled grapes for the winter:

1. Rinse the berries thoroughly under cold running water and pierce them with a toothpick in several places. This is necessary so that the peel does not burst during heat treatment.
2. Place all the spices and ingredients from the list above in pre-sterilized containers, and then carefully arrange the grapes. And then pour boiling water and cover the jar with a lid.
3. Place the blanks in an enamel container, add water and sterilize over moderate heat for twenty minutes. Carefully remove the containers and roll them up.
4. Place the jars under a thick, heat-retaining cloth, first turning them upside down. Remove the winter twists after fifteen hours to a room with a low temperature and lack of humidity for further preservation.

Winter dessert made from grapes with cloves and cinnamon

What can you make from Isabella grapes? This twist recipe will please those with a sweet tooth. If you are a big fan of desserts, but do not want to spoil your slim figure and constantly count calories, then by preparing grapes according to this recipe, you can not only enjoy an unusually tasty dish, but also lose a little weight. Grapes contain many beneficial substances that normalize the functioning of the entire body, which allows you to lose weight.

Necessary berries and spices for further preparation of pickling:

• two kilograms of grapes;
• one liter of clean water;
• four hundred and fifty grams of sugar;
• half a cinnamon stick;
• ten buds of cloves;
• one hundred milliliters of 9% table vinegar.

Cooking sequence:

1. Wash all the berries thoroughly under running water, cut off the branches and sort, leaving only the dense and unripe ones. Place them in pre-sterilized containers for preparations.
2. Pour boiling water into the jars, leave for five minutes and pour into the pan. Add the remaining ingredients there and boil for ten minutes on fire.
3. Pour the finished and still boiling marinade into jars and cover with lids. Place the twists in a bowl of water and sterilize on the stove for fifteen minutes.
4. Remove from water and screw on lids tightly. Turn upside down and place under a warm cloth for a day. Place the finished twists in a cool and dry place.

Marinated grapes with cucumbers

A winter snack prepared according to this recipe will delight you not only with its bright palette of colors, but also with its refreshingly sweet taste. The cucumbers and grapes turn out very crispy and juicy, and the spices give them a spicy undertone. This side dish is suitable for both meat and fish dishes, as well as vegetable ones.

To prepare a liter jar of winter snack you will need:

• three hundred grams of grapes;
• fifty grams of green beans;
• three hundred grams of fresh cucumbers;
• one medium sized carrot;
• two cloves of garlic;
• one horseradish leaf;
• one cherry leaf;
• two currant leaves;
• three bay leaves;
• five teaspoons of table salt;
• two buds of cloves;
• four peas of allspice;
• five teaspoons of sugar;
• fifteen grams of citric acid;
• five hundred milliliters of distilled water.

How to pickle grapes for the winter:

1. Wash all ingredients under running cold water. Remove all the branches from the grapes and pierce the skin with a toothpick. Remove the beans from their pods. Cut the tails off the cucumbers and cut into circles one centimeter thick. Peel the carrots and cut them like cucumbers. Peel the garlic cloves and cut into four pieces.
2. Place all the spices and herbs in the bottom of the jar, followed by grapes, beans, sliced ​​cucumbers and carrots, placing them in layers (vertical or horizontal). Pour boiling water over it all and put the lid on it.
3. Place an enamel container with distilled water on the stove, place jars with preparations in it and sterilize over moderate heat for twenty-five minutes. After removing from the stove, screw the lids on tightly and wipe off the screws.
4. Place the jars carefully on the screwed-on lids and wrap them in a heat-preserving cloth for a day.

Place the infused snacks in a place with low temperatures and humidity to preserve until winter.

Winter preparation of grapes and tomatoes

We have all canned tomatoes at some point in our lives, but by adding grapes and spices to the preparation, this is a completely different appetizer. They give the dish a sweet grape taste and spicy aroma. This whole combination has a beneficial effect on the overall functioning of the body.

Ingredients needed for a three-liter jar of this winter preparation:

• one kilogram of small tomatoes (cherries can be used);
• one medium-sized bell pepper;
• one kilogram of grapes;
• one hot chili pepper;
• three cloves of garlic;
• three bay leaves;
• seven currant leaves;
• five cherry leaves;
• one hundred milliliters of 9% balsamic vinegar;
• nine black peppercorns;
• nine carnation inflorescences;
• one horseradish leaf;
• three sprigs of dill.
• one liter of boiled water;
• four teaspoons of sugar;
• one tablespoon of coarse sea salt.

Marinated grapes with tomatoes recipe:

1. Before actual cooking, prepare all the necessary ingredients and utensils: sterilize the containers using a method convenient for you and thoroughly wash the vegetables and berries. Pierce the skins of grapes and tomatoes with a toothpick in several places. Chop the bell pepper into strips and the chili pepper into small pieces.
2. Place all the spices and ingredients from the list above on the bottom, and then evenly distribute the tomatoes, bell peppers and grapes.
3. In a separate bowl, mix the ingredients for the marinade and boil for ten minutes over heat. Pour the still boiling broth into the jars and cover with lids.
4. Place the containers with the preparations in an enamel bowl with water and place on the fire. Sterilize for about twenty minutes.
5. Taking the jars out of the water, wrap them in a warm blanket, turning them upside down. After complete cooling (in a day), place containers with winter seams in a place with low humidity and temperature.

Harvesting began at a time when people had to save the harvest. It was then that winter twists were invented. Grapes contain many vitamins, but some of them evaporate during heat treatment. But at the same time, canned grapes are still very healthy and help to avoid vitamin deficiency. Just don’t overdo it, because excessive consumption of vitamins is just as harmful to the body as their deficiency.

Pickled grapes are an exquisite side dish for various meat dishes, as well as an indispensable component of the famous Provencal cabbage. This dish has a pleasant tart taste, which is highly appreciated by gourmets. In addition, pickled grapes are often used to make fruit desserts. We will talk about how to create this sophisticated dish in this article.

Pickled grapes with cinnamon. Ingredients

Sunny berries, of course, are the main ingredient of our dish. They should be large enough to look impressive on a plate. However, it is still more convenient to eat pickled seedless grapes, so you can give preference to smaller varieties.

Ingredients:

• grapes - 1 kilogram;
• water -700 milliliters;
• or balsamic) - 80-100 milliliters;
• sugar (preferably brown) - 300 grams;
• salt - 10 grams;
• cloves - 8 pieces;
• cinnamon - 1-2 pieces.

Pickled grapes with cinnamon. Cooking method

1. First of all, you should thoroughly rinse and pick off all the berries. If desired, you can use scissors to cut off small clusters of three or four grapes each.
2. Next, you need to put spices in a clean and dry jar - clove buds and cinnamon sticks.
3. After this, you need to put grapes in glass containers.
4. Then you should prepare the marinade. To do this, you need to dissolve salt and sugar in boiling water.
5. Now you need to remove the pan with the liquid from the heat and pour vinegar into it.
6. Next, the hot marinade should be poured into jars of grapes and left to sterilize at a temperature of 85 degrees. Moreover, half-liter containers need to be steamed for 20 minutes, liter containers - 30 minutes, and three-liter containers - about 50 minutes. If you use a microwave oven for sterilization, the processing time can be halved.
7. Now the jars should be rolled up with lids, turned over and left to cool in a warm place. After three, the marinated one will be ready to eat.

White pickled grapes. Components

To prepare this dish, you will need the following ingredients:

• grapes - 200 grams;
• allspice - five peas;
• bay leaf - one piece;
• cinnamon - one stick;
• cloves - three buds;
• 9 percent vinegar - 20 milliliters;
• water - one glass;
• salt - half a teaspoon;
• sugar - two spoons (teaspoons).

White pickled grapes. Cooking process

1. First you need to wash and dry the grapes. Next, it must be divided into clusters of three or four berries each and filled with them into a half-liter sterilized jar.
2. Then you should cook the marinade. To do this, you need to mix all the spices in water and let the resulting mixture boil. Then you need to extract the cinnamon from the liquid.
3. After this, vinegar and boiling marinade should be poured into the jar of grapes.
4. Next, the pickled grapes need to be rolled up with a lid, turned over and cooled. The resulting delicacy should be stored in the refrigerator.

Usually this dish is infused for a week. However, after just five days it acquires a delicious taste and aroma. This method can be used to make not only white pickled grapes. The recipe says that the light variety of berries can be mixed with black ones. Then the food will acquire a pleasant pink color.

Grapes with mustard for the winter. Products

Pickled grapes for the winter can be prepared in different ways. One of them involves the use of mustard. It makes the dish taste especially piquant. For this recipe, it is better to choose grapes with thick skin and crispy large berries. For example, the light late variety Kesha is suitable. Everyone can determine the quantity for themselves. But you need to keep in mind that for one kilogram of berries you need to consume 750 milliliters of filling.

Ingredients for marinade:

• sugar - two kilograms;
• water - ten liters;
• acetic acid - 200 grams;
• cloves - five grams;
• mustard - ten grams;
• cinnamon - 15 grams;
• bay leaf - ten grams;
• allspice - 15 grams.

Grapes with mustard for the winter. Recipe

1. First of all, it is necessary to clean the collected bunches of damaged berries, thoroughly rinse the remaining fruits and put them in jars.
2. Next you need to cook the marinade. To do this, mix all the above ingredients in water and boil them thoroughly.
3. After this, we need to pour the chilled filling over our future pickled grapes. The recipe indicates that it is better to pour a thin layer of oil on top of the marinade so that it does not become moldy.
4. Then the jars with the workpiece need to be rolled up with iron lids. Next, containers with berries should be stored in a basement, cellar or other cool and dark place.

It is good to use pickled grapes as a decoration for winter salads. It will be especially tasty and beautiful if you add these spicy canned berries to it.

Grapes with mint and rosemary. What do you need

They say that pickled grapes for the winter, the recipe for which is discussed in this article, is very similar to canned olives. Whether this is true or not, you can see for yourself when you prepare it according to the method below. To do this you will need the following products:

• grapes (raisins) - 400 grams;
• fresh ginger - 10 grams;
• bay leaf - one or two pieces;
• black pepper (peas) - a quarter teaspoon;
• dried rosemary - half a teaspoon;
• water - 200 milliliters;
• sugar - 100 grams;
• 9 percent vinegar - five tablespoons;
• dried mint - one spoon (teaspoon).

Grapes with mint and rosemary. How to cook

1. First you need to prepare the marinade - boil sugar, vinegar, rosemary, bay leaf, mint, black pepper and ginger in water. After this, the liquid must be allowed to cool.
2. Next, you should wash the grapes, pierce each berry in several places with a toothpick and place it in a sterilized jar. You can also add sprigs of fresh thyme or rosemary.
3. After this, the raw materials need to be poured with the cooled marinade and rolled up with lids.

Now you know how to pickle grapes for the winter. The above recipes will be a good help for any housewife. Bon appetit!

" Grape

In July-August, the period begins when people are engaged in conservation day and night. And along with the usual cucumbers, tomatoes and winter salads, some fruits and berries are pickled. You rarely surprise anyone with watermelon, but you can with pickled grapes! This article will talk about why grapes are pickled and what recipes are used for this.

Many housewives admit that they pickle grapes for the winter because they want something new in preservation. Take tomatoes, for example. They are salted or juice is boiled from them. This is a common thing, sometimes boring. Grapes are used to make either juice or wine. It can also get boring quickly. But preservation can be diversified by pickling the berries according to various recipes.

In winter, when the preserves are opened in large quantities, they take out a jar of grapes. Marinating or pickling grapes is memorable forever. Such grapes have a special, memorable taste. In addition, pickled berries are great as an appetizer, as a side dish for a meat dish, and as a decoration.

Pickled grapes for the winter

This type of preservation is easy to prepare and does not require much time or effort. These grapes are ideal for meat dishes.

To marinate grapes with cinnamon, you will need:

• A couple of kg of grapes;
• Liter of water;
• Half a kilo of sugar;
• 100 ml 5% vinegar;
• Gram of cinnamon;
• Cloves to taste.

Only large, undamaged berries are selected for preservation. Overripe ones will not work. This list is for making one 3 liter jar.

Wash the berries and dry with a napkin. After this, place it in a jar, where you pour the marinade (hot).

To prepare the marinade, boil water and add spices. Bring to a boil and hold for 10 minutes.

After this, add sugar and boil. Turn off the stove, wait a couple of minutes, add vinegar and pour this mixture over the grapes.

Close the poured grapes and place in hot water for sterilization. Temperatures range from 50 to 90 degrees. In this case, the pan should remain on the stove for 30 minutes.

At the last stage, roll up the lid and check its strength.

For preparation you will need:

• grape berries,
• Sugar;
• Salt;
• Mustard.

Check the berries before preserving. You need large ones, without damage and not overripe.

10 kg of such berries are required. Rinse the berries thoroughly, dry and place in jars.

The grapes are laid, you can proceed to preparing the marinade. It consists of 5 liters of water, 150 grams of sugar, salt and mustard in equal proportions (50 grams each). Pour this marinade through the fabric into the berries, pressing under pressure. Leave them in a warm room for 5 days.

Move the jars from a warm room to a cold room for 21 days. Store jars at low temperatures, covering the jars with lids.

Grapes pickled with mustard

Recipe with mint and rosemary

Grapes pickled in this way have a rather unusual taste, reminiscent of olives.

In order to prepare grapes this way, you will need:

• Half a kilo of grapes (usually raisins);
• A few black peppercorns;
• Dessert spoon of dried mint;
• Half a dessert spoon of dried rosemary;
• 10 grams of ginger;
• A pair of bay leaves;
• Glass of water;
• 100 grams of sugar;
• 5 spoons of 9% vinegar.

First of all, prepare the marinade. To do this, mix the spices (except rosemary), add water and bring to a boil. Let it simmer for 5-10 minutes. Turn off the heat and cool.

Select the grapes carefully so that they are large and without damage. Separate the branches and the stalks too. Make a couple of punctures in each berry.

Place selected prepared berries in clean jars and add rosemary. Pour the cooled marinade into a bowl and close the jar.

Grapes with mint and rosemary

Light pickled grapes for the winter with bay leaves without sterilization

In order to prepare a half liter jar, you will need:

• Seven black peppercorns;
• Bay leaf;
• Dessert spoon of salt;
• A couple of dessert spoons of refined sugar;
• Dessert spoon of 4% vinegar;
• Light grape variety.

Wash the dishes (500 ml jars) and treat with baking soda. Place in a large saucepan and boil for 15 minutes. Remove the jars, cool and dry.

Place bay leaf and pepper in a bowl. Place selected berries (large, undamaged). Do not fill the jar tightly, leave some space at the neck.

Pour boiling water over the grapes. Cover with lids for a couple of minutes. After this, pour the water back into the pan, add water, put on fire and bring to a boil. Add the rest of the spices to the future marinade and keep it on the fire for another minute.

The marinade, immediately removed from the stove, pour into the grapes. Add vinegar. Close the jars and roll them up.

Pickled grapes for the winter with cherry leaves and aspirin

This recipe uses aspirin. Housewives usually add it as an antibiotic. An aspirin tablet kills all microbes and prevents the preserved food from becoming cloudy or moldy. Some claim that aspirin also makes the taste brighter.

To prepare grapes with cherry leaves and aspirin you will need (per liter jar):

• One and a half kilograms of any grapes
• A tablespoon of grain mustard;
• 8 tablespoons sugar;
• Aspirin tablet;
• 70 ml vinegar;
• A pair of cherry leaves;
• 3 tablespoons sea salt.

Rinse the selected berries thoroughly, dry and place in clean jars. Place cherry leaves, aspirin, and spices on the berries. Boil water in a saucepan, add vinegar, pour the solution over the berries. After filling, immediately close or roll up the jars.

Store at low temperatures in a room out of direct sunlight.

There is nothing complicated in preparing pickled grapes. Anyone can do this with a lot of grapes, marinade ingredients and enthusiasm. This article gave a wide variety of recipes that will decorate any table and dishes on them in winter. Feel free to experiment.