TOP 13 simple recipes for preparing pickled grapes for the winter

Preparing pickled grapes at home is a very difficult process, since in order to develop the best taste of the berries, you need 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 a holiday table as an appetizer for strong drinks.

Specifics of pickling grapes for the winter

Carefully selected ingredients are the key to ensuring that the finished dish acquires good taste while maintaining its beneficial properties and freshness. Table varieties with fleshy large fruits and thick skin are used for preparations. Lydia and Isabella should not be pickled, since 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.

To prevent the grapes from crumpling and maintaining their presentation, when placing them in a jar they are not compacted, and there should be at least 1 centimeter of free space left up to the neck of the container.

How to prepare products?

Before preparation, the brushes are carefully inspected, and berries with cracks, wrinkles, and signs of rotting are mercilessly thrown away.

Most often, the fruits are pickled without branches, but if desired, 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, placed on a clean soft cloth and blotted with a paper towel.

Rules for preparing containers

The container for preservation should be thoroughly washed with a soda solution until there is a characteristic crunch when you run your finger over the jar. After washing, the containers are steamed or sterilized; lids for sealing should also be boiled 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 soft skins that quickly penetrate into 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 herbs.

Classic recipe

Place 3 buds of cloves, 4 peppercorns, and berries in a liter container. Everything is poured 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 be fragrant with spices, you need to keep the preparation for at least a couple of weeks before serving.

No added water

1.5 kilograms of seedless red fruits are packed tightly into small jars. Place a cinnamon stick and a sprig of thyme 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.

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

In Georgian

Place in 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 left up to the neck. For the Georgian-style spicy delicacy, small tassels, rather than fruits separated from the vine, are used.

The workpiece is filled with hot brine consisting of 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 should be filled with olive oil. The canned food is rolled up and put away for storage.

In a spicy marinade with mozzarella

600 milligrams of oil are 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 crushed head of garlic, a chopped chili pod, and two sprigs of rosemary, torn by hand, are added to it. The mixture is stirred and placed on low heat to warm up, but 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. It is recommended to use raisins for the recipe, then the dish will turn out especially tasty.

The cheese and grape mass is poured into the 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 frying pan, after which 300 milligrams of dry white wine are poured into them, and 100 grams of granulated sugar are added. The filling is brought to a boil, boiled for a minute and poured onto the grapes.

With vinegar

0.5 kilograms of grape bunches are disassembled into small branches and placed in a jar. 4 anise stars are thrown on top.

Mix in a saucepan:

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

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

With mustard beans

Take 1 kilogram of seedless fruits, cut off the tip of each berry with a sharp knife so that during pickling the brine completely saturates the soft flesh.

In an enamel bowl, mix 400 milligrams of red wine vinegar, 0.2 kilograms of sugar, 10 grams of flake (kosher) salt, 1 teaspoon of mustard seeds, 1/2 teaspoon of peppercorns, 1 cinnamon stick. Everything is brought to a boil, removed from the heat and cooled to room temperature.

The grape fruits are carefully placed in a jar, filled with marinade, and closed with a lid. The workpiece is placed in the refrigerator for at least a day before serving. Cooling eliminates the need to process the delicacy 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 placed in steamed jars. Place 2 cherry leaves on top, 1 tablespoon of mustard seeds, 200 grams of granulated sugar, an Aspirin tablet, 90 grams of salt, preferably sea salt.

70 milligrams of table vinegar are 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. After which 200 milligrams of table vinegar is poured in. The container is removed from the stove.

Place 1 kilogram of Achabash or Mskhali grapes in a jar, add 5 pieces of cardamom and clove seeds each.50 grams of liquid honey is poured in.

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

Cinnamon

8 cloves and 2 cinnamon sticks are thrown into the prepared container. Berries are laid out on spices. For the marinade, take 700 milligrams of water, in which 0.3 kilograms of granulated sugar and a teaspoon of non-iodized salt 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 you use a microwave, 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, prepare a pour of 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 black peppercorns, 10 grams chopped ginger root. After boiling, remove from heat and set aside 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.

Grapes pickled like olives

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

The boiling marinade is poured into a jar previously filled with berries. The workpiece is covered with a lid and immersed 2/3 in hot water for sterilization. 5 minutes after boiling, roll up, place bottom up and cover with a towel. The cooled delicacy is stored in a cool, dry 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 bulk substance dissolves.

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

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

How to properly store treats?

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

Bon appetit!