Recipes for pickling grapes yourself. Pickled grapes for the winter without sterilization Pickled grapes for the winter without sterilization

02.09.2024

Traditionally, gardeners make red wine from homegrown grapes.

I suggest you try something new - pickled grapes for the winter; recipes for this preparation in several versions are presented below.

Classic recipe

This recipe for canned grapes will be an excellent addition to fried meat. It’s good if the grapes are pickled in large containers, then they are pickled in large bunches and it looks beautiful on the dish served on the table.

Marinade ingredients:

Water – 1 l;
Sugar – 100 gr.;
Vinegar 9% – 100 gr.

Cooking recipe:

To prepare the marinade, you need to mix the ingredients and boil for 5 minutes.
Place the washed grapes in jars. Add cloves, bay leaves and pour boiling marinade.
1 liter capacity for 12 minutes.
Roll up and then wrap for 6 hours.
It’s good to use in salads instead of prunes and the salad will sparkle with new colors.

Grapes in Armenian

Grapes are a symbol of Armenia, since according to legend they were planted by Noah on Mount Ararat after the flood. To prepare, you need to have grapes of the Mskhali or Achabash varieties - 1 kg.

Ingredients for marinade:

Water – 100 g;
Vinegar 9% – 200 g;
Salt – 20 gr.;
Sugar – 50 gr.;
Honey – 50 gr.;
Cloves, cardamom - 5 pieces each.

Cooking recipe:

Dry the washed bunches of grapes and package them in jars.
Cook the marinade from the products listed above and pour hot over the berries in the jars.
Seal them and sterilize 1 liter. jars 20 minutes.

Grapes with mustard

Taking 1.5 kilograms of grapes of any color does not matter for the recipe, the main thing is that they are large, table grape varieties with elastic skin.

Marinade ingredients:

Mustard – 5 tbsp. in grains;
Dry white wine – 400 g;
Black pepper – 15 pcs.;
White wine vinegar – 400 gr.;
Salt – 1.5 tsp;
Sugar – 6 tbsp. l.;
Cinnamon – 2 sticks.

Cooking recipe:

Place clean grapes in containers and pour cold marinade to the very edges, seal with a nylon lid and place in the basement or refrigerator.
Grapes marinated according to this recipe will turn out tough, as they were filled with cold marinade.
Such fruits can be used instead of olives when serving wine.

With green apples and bell peppers

Ingredients:

Table grapes;
Bell peppers are red, yellow and green;
Apples are green.

Marinade ingredients:

Salt – 0.5 tsp;
Sugar – 2 tbsp. l.;
Vinegar 9% – 35 g;
Cloves – 3 pcs.;
Cinnamon – 2 gr.

Cooking recipe:

To make it beautiful, place all the ingredients in the jars in layers.
First we put the bell pepper, and then the fruit.
Pour the hot marinade over everything for a couple of minutes, the main thing is to watch the time so as not to overdo it.
Then pour the same marinade through a mesh into a saucepan and let it boil again, pour in a second time, and then roll up with sterilized lids.
Since the berries are almost never cooked, they remain whole and beautiful; they can decorate any table.
Turn everything upside down and cover with a blanket for 6 hours.

Grapes for strong alcohol

These grapes are a wonderful snack for a strong alcoholic drink.
Ingredients:

Grapes – 3 kg;
Water – 4 l.;
Sugar – 2 tbsp;
Salt – 4 tbsp. l.;
Cloves – 3 pcs.;
Bay leaf – 3 pcs.;
Cinnamon – 4 gr.;
Vinegar 6% – 200 g;
Dry mustard – 4 tbsp. l.

Cooking recipe:

Take dry mustard powder and soak in cold water for about 7 hours, maybe a little longer.
Then cook the marinade and gradually add the above spices.
Afterwards, let the marinade cool and pour cold water over the berries, placed in clean jars.
Seal and wrap for 7 hours until completely cooled.

Grapes with mint and rosemary

They say that grapes are pickled for the winter, so the old recipe tastes like olives. You can check it yourself.

Ingredients:

Kishmish grapes – 400 gr.;
Black peppercorns - a quarter teaspoon;
Dried mint – 1 tsp.
Dried rosemary - half a teaspoon;
Fresh ginger – 10 gr.;
Bay leaf – 2 pcs.;
Water – 200 gr.;
Sugar – 100 gr.;
Vinegar 9% – 5 tbsp. l.;

Cooking recipe:

First, prepare the marinade, mix all the ingredients except the grapes, add water and bring to a boil.
Let it boil for about 5 minutes and cool.
Wash the berries, separate the stalks and prick them in two or three places.
Place everything in clean jars, add rosemary, and pour in lukewarm marinade.

Grandma Emma's pickled grapes

We will marinate large white grapes 500 gr.

Marinade ingredients:

Water – 400 gr.;
Vinegar 5% – 80 g;
Ground cinnamon – 2 gr.;
Allspice peas – 6 pcs.;
Salt – 2 tsp;
Cloves – 2 buds;
Sugar – 100 gr.;

Cooking recipe:

While the marinade is boiling, peel the seedless grapes (raisin) from the branches (or you can leave small branches with 3-5 berries) and place them tightly in a jar.
Pour in the hot marinade and close the lid tightly.
After four days, the pickled grapes are ready.
If you make grapes for winter harvesting, then they need to be sterilized for 15 minutes per liter jar.
Grapes should be stored in a dark and cool place. This grape is good for barbecue and lamb shoulder.

Country style

Ingredients:

Grapes (large) – 500 g;
Garlic – 2 cloves;
Vegetable oil – 100 ml.
Wine vinegar – 25 ml;
Water – 0.5 l.;
Dried chili pepper – 15 g;
Bay leaf – 2 pcs.;
Salt – 20 g;
Sugar – 35 g;
Rosemary – 1 sprig;
Allspice – 3-5 peas;
Cinnamon – 1 sprig.

Cooking recipe:

Remove all branches from clean grapes. Place rosemary, garlic and chili pepper in a container.
Then we put grapes on half the jar, again spices and fill the jar to the top with berries.
Make a marinade from water and spices and pour it into jars when cold.
Pour a tablespoon of vegetable oil on top and seal with a lid.
Store in a cool place where the temperature is no higher than 5 degrees Celsius.

Pickled grape leaves

The leaves are used in Armenian cuisine, making cabbage rolls (dolmas). The leaves give cabbage rolls a specific sour taste. In addition, the leaves contain many useful trace elements and sucrose.

Ingredients:

Grape leaves - approximately 100 pieces;
Sugar – 15 gr.;
Vinegar 9% – 150 g;
Water – 1 liter;
Salt – 1.5 tbsp. l.;

Cooking recipe:

It is important to choose the right leaves. They should be from white grape varieties and of such a size that they can be used to make cabbage rolls.
Now we invest in jars correctly. To do this, take sterilized half-liter jars.
We put the leaves in a stack of about 5 pieces and wrap them in a tube and in this way put them in the jar as if standing on their side.
Pour the marinade hot and roll it up.
Now you need to turn the jars over, wrap them up and so they will stand until they cool completely.

True gourmets know how to pickle grapes at home and what they taste like. For others, it is still just a sweet berry. But beautiful and unusual in taste pickled berries are not often found on the holiday table. It is enough to try this delicious dish just once for it to become an indispensable decoration for a family feast in the future.

What is the best way to process berries?

There are many ways to pickle grapes. There are certain tips that you should follow. After all, there are secrets in every recipe, even how to pickle onions in vinegar. What can we say about sweet and sour berries, ready to decorate various dishes! After all, pickled grapes for the winter will delight you with their naturalness and exquisite taste.

Which is better to choose a grape sprig for pickling:

with large berries
with crispy pulp;
with thick skin;
no damage;
table varieties;
with the stem of the berries cut off (not picked!);
if desired, a whole bunch without damaged berries.

Simple recipe

Ingredients:

grapes - 2-2.5 kg (large clusters)

vinegar - 2 glasses;
water - 4 glasses;
salt - 2 tsp;
sugar - 1.5 cups.

You can add spices to taste: small pieces of cinnamon, a couple of small bay leaves (dried or fresh), allspice peas or cloves.

Preparation: Boil the marinade for several minutes and let cool to room temperature. Wash large grape clusters well and put them in jars. Pour the cooled marinade over them. Cover the jar with parchment and tie it. To preserve the taste, it is better to store pickled grapes somewhere in a cool place (for example, in a pantry, on a glazed balcony, in a cellar).

This simple method of pickling grapes can be applied to plums.

Pickled berries with mustard

Ingredients:

white wine vinegar - 4-5 glasses or vinegar 9% - 2 glasses;
dry white wine - 2 glasses;
mustard - 8-9 tsp. grains (you can use powder);
black peppercorns - 15 pcs.;
cinnamon - 3 sticks or cloves - 25-30 pcs.;
salt - 1.5 tsp;
sugar - 5-6 glasses.

Preparation: Separate the berries, put them in jars and pour cold marinade as high as possible up to the neck. If covered with nylon lids, storage should be in a cool place. This recipe works well for common varieties that many people grow in their yard (for example, Moldova).

With aspirin

Ingredients:

grapes - 1.5 kg (red or black)

for a liter jar marinade:

mustard - 1 tbsp. grains;
sugar - 8 tbsp;
aspirin - 1 tablet;
vinegar - 60-70 ml;
cherry leaf - 2 pcs;
sea salt - 3 tbsp.

Preparation: Place the washed berries in sterilized jars, tapping the bottom for tighter packing. If necessary, add more. Cover the top with washed cherry leaves, add an aspirin tablet, pour the required amount of sugar, salt and mustard into each jar. When the water boils separately, pour vinegar into it, and a few minutes after that you can pour it in a thin stream over the berries into jars. You should immediately roll up or close with lids.

Combined with tarragon

Ingredients:

grapes - 115 g (small white seedless berries)

honey - 1 tbsp. l.;
sugar - 1 tbsp. l.;
white wine vinegar - 100 g;
tarragon in leaves.

Preparation: Place the washed berries mixed with tarragon leaves in a jar and pour over the marinade that has boiled for a few minutes. Allow to cool until the container can be picked up simply by hand, and only then seal with a tight plastic lid. The dish will be ready in 14-15 days after storage in a cool, dark place.

Marination with bell peppers and apples

Ingredients:

grapes of any variety;
bell peppers of different colors;
sour apples.

cloves - 2-3 pcs.;
vinegar - 35 ml;
salt - 0.5 tsp;
cinnamon - on the tip of a knife;
sugar - 2 tbsp;
water - 1 l.

Preparation: Place ingredients in jars in layers to make it look beautiful. First, bell peppers cut at your discretion, then apples into slices and then ripe grapes. Pour hot marinade over all this for about one minute. The main thing is not to overdo it! For better control of time, it is recommended to follow the second hand or turn on the kitchen timer. Drain and bring this marinade to the boiling point again. Completely repeat the previous procedure. Now you can close the jars with lids. Check the tightness of the seal. Turn the containers upside down, cover them, and after a day move them to their permanent storage location.

Pickled grapes are beautiful

Ingredients:

black grapes;
tomatoes;
horseradish leaves;
dill.

Marinade per 3 liter jar

peppercorns - 5-8 pcs.;
salt - 2 tbsp. l.;
vinegar 9% - 2 tbsp. l.;
bay leaf - 3 pcs.;
sugar - 100 g.

Preparation: Throw washed dill and horseradish into the bottom of the jars. Next, lay out a layer of tomatoes, a layer of grapes, repeat until the container is completely filled. Pour in boiling water. Leave the jars to cool for 15 minutes. When a quarter of an hour has passed, pour the water into the pan and start cooking the marinade. Fill the jars completely with it (“to capacity”), roll it up, turn it over and wrap it.

Red tomatoes together with black grapes will delight your family with their visual and taste combination.

This delicious dish can be served on its own as an appetizer, or as an addition to meat and cheese. These berries go well in canapés with cheese. It is also convenient to use for decorating salads and meat masterpieces.

Pickled grape leaves

In addition to tasty and healthy berries, grapes also have edible leaves. They are very useful because... contain manganese, iron, magnesium, fiber, vitamins A, B6 and C. These parts of the plant, like the fruits, contain a lot of sugar. They are used to prepare cabbage rolls in grape leaves - Armenian dolma.

Ingredients:

grape leaves - 110 pcs.;
sugar - 15 g;
vinegar - 150 ml;
water - 1 l;
salt - 1.5 tbsp.

Preparation: the most important thing is to collect the right leaves from light grape varieties. They are more tender than red varieties and have smoother edges. They should be young and light green in color. It is recommended to choose leaves of the same size, preferably the fifth or sixth from the end of the branch.

Place the washed leaves in a stack of 5-8 pieces and wrap them in a tube. Place the resulting packages in jars (preferably half-liter) in a “standing” position. Turn down the heat under the marinade so that it continues to simmer, and pour into jars with a ladle straight from the heat. Close the containers tightly with lids. Now you can turn it upside down and let it cool. It is advisable to store in a cool place.

This is interesting:

The vine, according to legend, was planted by Noah after the global flood on Mount Ararat. Therefore, the berry is a symbol of Armenia. And it differs from varieties growing in other countries in its high sugar content. This is what allows us to produce wines and cognacs of the highest quality.

In ancient Greek mythology, grapes appeared in a rather unusual way. The dog of one of the mythological heroes, Orestheus, gave birth to a piece of wood. He buried it and the grapes sprang up.

There is a whole science of grape treatment - ampelotherapy. But it is necessary to be treated in this way under the supervision of a doctor. A large number of contraindications are associated with the sugar and active acid content in grapes.

In cooking, fresh berries are usually used as a separate dish. It doesn't mix well with other products. But its derivatives (raisins, wine, juice) are beloved and used in the kitchen by all peoples.

It is recommended to eat grapes with seeds, because... They contain antioxidants and many vitamins. It’s a shame that the bones are not digested and you need to chew them thoroughly to extract all the good stuff. Therefore, it is better to make tinctures, then you won’t have to chew half a kilo of bitter seeds.

Roasted seeds can be used instead of coffee.

In many recipes, pickled grapes are not cooked. Therefore, the appearance remains the same. Utility is not so good. It has been proven that during pickling, 15-20% of nutrients are retained, approximately the same as after sterilization or pasteurization.

Pickled grapes are not such a popular dish. Thanks to this, the housewife who prepares such a preparation will always be able to surprise guests at any holiday. Compotes and, of course, delicious homemade wine are traditionally prepared from grapes. However, you can also do a lot of interesting things with pickled berries in the future, for example, decorate a savory dessert or main dish.

Classic recipe for marinated grapes

To prepare pickled grapes according to this recipe, you do not need many ingredients. That is why it can be considered universal. More tart preparations are prepared on its basis. Necessary:

Bunches of ripe grapes.
Water - one liter.
100 grams of 9% vinegar.
100 grams of sugar.

The number of berries depends on how many grapes are placed in the jars. Interestingly, if you pickle whole bunches, it looks especially interesting.

Water is poured into a pan and sent to the stove. Sugar is also put here. When the mixture boils for a few minutes, add vinegar. With this ingredient, the marinade is prepared for literally another minute.

At this time, the grapes are washed, bad berries are removed, and placed in jars. If the container does not allow you to place a whole bunch, then the berries should be separated from the branches, and the latter should be removed.

You can also add cloves to pickled grapes, the recipe for which is almost classic. One piece per liter jar gives the finished dish a spicy flavor. However, not everyone ultimately likes it. The berries are poured with boiling marinade.

According to this recipe for pickled grapes, jars of product need to be sterilized for about ten or twelve minutes. The finished dish in jars should remain in a warm room and cool for another six hours.

Marinated grapes for the winter go very well with meat, especially fried or baked.

Grapes on wine: spicy taste

This grape recipe works great with any variety of berries. You can buy white or red, or opt for the garden version.

For preparation you will need the following products:

Berries.
White wine, preferably dry - 400 grams.
15 black peppercorns.
White wine vinegar - 400 grams.
Mustard beans - 5 heaped tablespoons.
One and a half teaspoons of salt.
6 tablespoons of sugar.
A couple of cinnamon sticks.

As can be seen from the list of ingredients, pickled grapes for the winter according to this recipe are tart and aromatic. You can also use additional sets of spices and seasonings if desired.

Pickled grapes for the winter: recipe without sterilization

To prepare the marinade, mix all ingredients in a deep bowl. Stir thoroughly until the salt and sugar dissolve in the wine and vinegar. It is noteworthy that you can also slightly heat the future syrup over low heat so that the cinnamon releases its aroma. However, before preparing the pickled grapes, the syrup should be cooled.

The berries are washed under running water, and spoiled fruits are removed. You also need to clean the branches and leaves. It is worth noting that for this recipe it is better to choose varieties with hard skin; slightly unripe berries are good.

Berries are placed in jars, preferably without compacting them. The pickled grapes are poured with cold syrup. Immediately the twisted jars are sent to the refrigerator. This dish can be substituted for olives, as they are similar in taste and appearance.

Snack with vodka: grape madness

How to pickle grapes for the winter? For this recipe you need to take:

3 kilograms of berries.
4 liters of water.
2 tablespoons of sugar.
Four are salts.
3 pieces of cloves.
3 bay leaves.
Four to five grams of ground cinnamon.
200 grams of vinegar, six percent.
4 tablespoons mustard powder.

According to this recipe, grapes can be an excellent snack for strong alcohol, not only for vodka, but also for cognac or tequila.

First of all, you need to soak dry mustard in a small bowl for seven to eight hours. It’s better to do this at night, then in the morning you can immediately start preparing this recipe for pickled grapes for the winter.

Place the water on low heat and gradually add salt, sugar and cinnamon. Then add all the other spices, after the marinade boils, add vinegar. Then almost immediately the syrup is removed from the heat.

This mixture should be allowed to cool at room temperature. Place washed grapes in clean jars. It is better to choose large fruits, but the variety of berries is not important here.

The cooled marinade is poured into the jar and closed with a lid. Now the workpiece is wrapped in a warm towel and left there overnight. Grapes should be stored in the refrigerator.

Grapes with mint: imitation olives

To prepare grapes according to this recipe, you need to choose green varieties. Then the resemblance to olives will be maximum.

How to pickle grapes? First you need to prepare all the ingredients:

Grape. It also turns out delicious if you choose a seedless variety, such as sultanas. About half a kilogram of berries is required.
A teaspoon of dried mint.
Half a teaspoon of dried rosemary.
Black pepper, peas - a couple of pieces.
10 grams fresh ginger root, peeled.
A pair of bay leaves.
200 grams of water.
100 grams of sugar.
5 tablespoons of vinegar.

Cooking grapes with mint

To prepare the marinade, place the water in a saucepan on the stove, add all the ingredients except grapes and vinegar and boil for about five minutes. Now pour in the vinegar and boil for a couple more minutes. Turn it off.

The marinade should be cooled, preferably at room temperature. The berries are washed and separated from the branches. Also, large specimens are pierced in several places with a fork or toothpick. The fruits are placed in jars and poured with cool marinade. This dish is stored in a cool place.

Country-style grapes. List of ingredients

It’s good to choose different varieties of berries for this recipe. Multi-colored berries laid in layers in jars look beautiful. In total, to prepare pickled grapes you will need:

Half a kilogram of berries.
100 ml vegetable oil.
A couple of cloves of garlic.
25 ml wine vinegar.
Half a liter of water.
15 grams of red ground pepper,
20 grams of salt.
A pair of bay leaves,
30 grams of sugar.
Rosemary branch.
A few peas of allspice.
Cinnamon stick. If desired, you can replace it with powder. However, this will make the taste less intense.

Method of preparing grapes. Description

Place rosemary in a jar, a whole sprig. Garlic, cut into large pieces, and red pepper are also sent here. Now the layers of berries are the same color.

A layer of the same spices is placed on the fruit, again grapes, but of a different variety. The top layer is berries.

Now a marinade is prepared from the remaining spices and water. Boil everything together for about ten minutes. When it cools down, pour it into the jar with the preparation. Vegetable oil is placed on top and closed for the winter.

Armenian snack. Grapes in spices

This appetizer has the flavor of many oriental dishes. She's quite spicy. This is probably why she is loved in Russia too. For it you need:

A kilogram of berries.
100 ml water.
200 ml vinegar.
20 grams of salt.
50 grams of honey and sugar.
Five pieces each of cloves and cardamom.

Due to the sweet ingredients, the snack can be used to decorate desserts.

Cooking Armenian snacks. Recipe Description

It is better to pickle grapes in bunches at once. Therefore, they are carefully washed, and spoiled or overripe fruits are removed.

Now all the ingredients for the marinade are boiled and boiled for about five minutes. The grapes are placed in sterile jars, filled with boiling solution and covered with lids. Now the workpiece is sterilized for another twenty minutes.

This dish can be stored in the refrigerator for about a year.

When the preparation has been infused, and this usually takes several days, it can be served to the table with various dishes. So, pickled grapes, especially if there is pepper in the recipe, go well with meat dishes, especially shish kebab and kupat.

Cheese lovers also note that this snack reveals the taste of ordinary hard cheeses. This is especially true for grapes according to the Armenian recipe. The sweetness of honey, viscous syrup and sour grapes add zest to the presentation of sliced cheese and decorate the table.

Many people consider grapes pickled for the winter to be desserts. There are recipes for baskets or cheesecakes decorated in this specific way. But this directly depends on the taste of the cook and the amount of ingredients in the marinade.

Grapes are a tasty and healthy dish. It is noteworthy that many people miss out on a decent number of recipes, stopping at standard jam, compotes or wine. However, pickled berries are an excellent decoration and a tasty snack.

grapes - 1 kg
water - 0.7 l
grape vinegar - 80-100 ml
sugar - 300 g
salt - 10 g
cloves - 8 pcs.
cinnamon - 1-2 sticks

Preparation

grape
marinade:

water - 1 l
sugar - 200-300 g
grape vinegar - 2/3 tbsp.
cloves - 5-6 buds
allspice - 5-6 peas
bay leaf - 2 pcs.

Preparation

To prepare you will need:

grapes - 12-13 kg
water - 10 l
sugar - 2 kg
acetic acid - 200 g
mustard - 10 g
bay leaf - 10 g
allspice - 15 g
cinnamon - 15 g
cloves - 5 g
salt - to taste

Preparation

Bon appetit!

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7 best pickled grape recipes

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It is traditional to make compote, jam or juice from grapes for the winter. But what about a departure from the usual traditions?

Pickled grapes, recipe without sterilization

It turns out that grapes can be pickled for the winter, resulting in a savory snack that goes well with meat or cheese. Recipes for pickled grapes for the winter Today AnyDayLife offers you a collection of tips.

For pickling, you need ripe, elastic berries; the grapes should under no circumstances be overripe. You can take any variety of grapes that you have on hand, but varieties with thick skin and crispy flesh are best. To make the finished pickled grapes look attractive on the table, you should choose large berries.

Pickled grapes have a spicy, tart taste, which many compare to the taste of olives. Therefore, by the way, quite often home-pickled grapes serve as a more affordable alternative to olives in various dishes.

Pickled grapes for the winter

To prepare 1.5 liters of preparation you will need:

grapes - 1 kg
water - 0.7 l
grape vinegar - 80-100 ml
sugar - 300 g
salt - 10 g
cloves - 8 pcs.
cinnamon - 1-2 sticks

Preparation

Prepare the grapes. To do this, wash it and separate the berries from the clusters. To keep the berries intact, it is better not to tear off the stalks from them, but to cut them off with sharp scissors.

Place cinnamon and cloves in a dry, clean jar. Place prepared grapes on top. Pour over hot marinade. To make the marinade, boil water, add sugar and salt, heat until the sugar dissolves. Then remove from heat, pour in vinegar, stir.

Cover the jar with a clean lid and set to pasteurize at 85°C. Pasteurization time depends on the volume of the jar: for 0.5 liters 20 minutes are enough, for 1 liter - 30 minutes, for 3 liters - 40-50 minutes.

After pasteurization, immediately seal the jar. Allow to cool, then store.

Pickled grapes without sterilization

To prepare you will need:

grape
marinade:

water - 1 l
sugar - 200-300 g
grape vinegar - 2/3 tbsp.
cloves - 5-6 buds
allspice - 5-6 peas
bay leaf - 2 pcs.
cinnamon stick - small piece

Preparation

A very simple recipe for making pickled grapes for the winter, which does not require sterilization. Wash and sterilize the jars for the preparation, fill each one with washed and dried grapes almost to the very top.

Prepare the marinade. To do this, boil water, add salt, sugar and spices. After boiling again, remove the marinade from heat and pour it over the prepared grapes. Immediately seal the jars with boiled lids.

Turn the jars upside down, wrap them up, and leave until cool. Then store in a cool place.

Pickled grapes with mustard

To prepare you will need:

grapes - 12-13 kg
water - 10 l
sugar - 2 kg
acetic acid - 200 g
mustard - 10 g
bay leaf - 10 g
allspice - 15 g
cinnamon - 15 g
cloves - 5 g
salt - to taste

Preparation

Pickled grapes prepared according to this recipe should be stored in a cool place. Place the prepared grapes (washed, separated from the grapes) into dry, clean jars. Pour in the chilled marinade made from water, sugar, salt, vinegar and spices. Pour a thin layer of calcined vegetable oil on top of the berries in the marinade to prevent the formation of mold.

Seal jars of grapes with clean nylon lids. When stored in the refrigerator or cellar, grapes marinated in this way are suitable for consumption for several months.

Ready grapes can be served as an independent appetizer, used in salads, added to cheese or meat plates, or used to prepare canapés.

Bon appetit!

It is traditional to make compote, jam or juice from grapes for the winter. But what about a departure from the usual traditions? It turns out that grapes can be pickled for the winter, resulting in a savory snack that goes well with meat or cheese. Recipes for pickled grapes for the winter Today AnyDayLife offers you a collection of tips.

Recipes for pickled grapes for the winter

To make the finished pickled grapes look attractive on the table, you should choose large berries.

Pickled grapes for the winter

To prepare 1.5 liters of preparation you will need:

grapes - 1 kg
water - 0.7 l
grape vinegar - 80-100 ml
sugar - 300 g
salt - 10 g
cloves - 8 pcs.
cinnamon - 1-2 sticks

Preparation

After pasteurization, immediately seal the jar. Allow to cool, then store.

Pickled grapes without sterilization

To prepare you will need:

grape
marinade:

water - 1 l
sugar - 200-300 g
grape vinegar - 2/3 tbsp.
cloves - 5-6 buds
allspice - 5-6 peas
bay leaf - 2 pcs.
cinnamon stick - small piece

Preparation

Turn the jars upside down, wrap them up, and leave until cool. Then store in a cool place.

Pickled grapes with mustard

To prepare you will need:

grapes - 12-13 kg
water - 10 l
sugar - 2 kg
acetic acid - 200 g
mustard - 10 g
bay leaf - 10 g
allspice - 15 g
cinnamon - 15 g
cloves - 5 g
salt - to taste

Preparation

Seal jars of grapes with clean nylon lids. When stored in the refrigerator or cellar, grapes marinated in this way are suitable for consumption for several months.

Ready grapes can be served as an independent appetizer, used in salads, added to cheese or meat plates, or used to prepare canapés.

Bon appetit!

Pickled grapes for the winter without sterilization

Pickled grapes

Ingredients of the filling: for 1 liter of water - 700 g of sugar, 2/3 cup of vinegar. 5-8 buds of cloves, a piece of cinnamon. Clean freshly picked bunches of damaged berries, wash thoroughly and place in jars. First put spices on the bottom of the jars.

To prepare the filling, bring water to a boil, add seasonings and sugar, filter, then add vinegar.

Fill jars with grapes with hot filling and pasteurize at a temperature of 85°C: half-liter jars - 20 minutes, liter jars - 30, three-liter jars - 40-50 minutes. After pasteurization, cool the sealed jars in water (gradually adding cold water to the hot water).

Grapes marinated without pasteurization

Ingredients of the filling: for 1 liter of water - 200 g of sugar, 20 g of vinegar essence. For a liter jar - 5-8 clove buds, a piece of cinnamon, 7-10 black peppercorns, 1 g mustard powder, bay leaf.

Prepare the filling (see recipe), cool and pour into jars filled with grapes. To prevent mold, pour a thin layer of vegetable oil on top of the marinade. Cover the jars with plastic lids (or cellophane, parchment paper). Store in a cool place, like pickled cabbage.

Grapes marinated in Georgian style

Filling composition: for 1 liter of water - 2 tbsp. spoons of sugar, 2 teaspoons of salt, 0.5 liters of fruit or table vinegar 6%, 10-12 peas of allspice, 4-6 bay leaves, a piece of cinnamon, 2-3 buds of cloves.
Divide clusters of large-berry grapes with thick skin into parts, leaving 5-6 berries on each of them. Wash thoroughly, rinse with boiling water and place in clean containers: oak barrels, glass bottles, jars. To prevent the berries from floating when pouring, put a slight pressure on them; Insert 2 twigs folded crosswise into the neck of the bottle (jar). Place the spices on the bottom of the container before filling it. Pour the required amount of vinegar into a bowl with grapes, add boiling water with sugar and salt dissolved in it. To protect the marinade from oxidation, pour a 0.5-1 cm layer of vegetable oil on top. Tie the filled container at the top with parchment paper and store at a temperature of no more than 10 C. Marinating the grapes lasts about a month. In a dry place at the same temperature, the marinade can be stored for several months.

Food and drink

Pickled grapes: recipes

Pickled grapes are an exquisite side dish for various meat dishes, as well as an indispensable component of a cheese plate and 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;
vinegar (wine 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

First of all, the bunches of grapes should be thoroughly washed and all the berries should be picked off. If desired, you can use scissors to cut off small clusters of three or four grapes each.
Next, you need to put spices in a clean and dry jar - clove buds and cinnamon sticks.
After this, you need to put grapes in glass containers.
Then you should prepare the marinade. To do this, you need to dissolve salt and sugar in boiling water.
Now you need to remove the pan with the liquid from the heat and pour vinegar into it.
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.
Now the jars should be rolled up with lids, turned over and left to cool in a warm place. After three days, the pickled grapes will be ready to eat.

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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

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.
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 bay leaf and cinnamon from the liquid.
After this, vinegar and boiling marinade should be poured into the jar of grapes.
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.

Pickled grapes: 5 delicious recipes

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 of canned grapes 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. Cooking recipe

First of all, it is necessary to clean the collected bunches of damaged berries, thoroughly rinse the remaining fruits and put them in jars.
Next you need to cook the marinade. To do this, mix all the above ingredients in water and boil them thoroughly.
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.
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 for the winter as a decoration for winter salads. Canned cabbage 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

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.
Next, you should wash the grapes, pierce each berry in several places with a toothpick and put it in a sterilized jar. You can also add sprigs of fresh thyme or rosemary.
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!

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Grapes have a large number of useful substances: B vitamins, retinol, ascorbic acid, biotin, phylloquinone, flavonoids, as well as organic acids: malic, tartaric, gluconic, citric, succinic, oxalic. Microelements include: Ni, Co, Al, Cr, Zn, B, Mg, Mn, K. Contains a sufficient amount of essential and essential amino acids, 20% grape oil, phlobaphenes, vanillin, lecithin. Helps with heart disease, pulmonary and bronchial diseases.

Choosing grapes

In order to prepare pickled grapes, you need to choose the largest-fruited varieties with a thick shell, as well as strong and loose pulp: Nimrang, Tavriz, Senso, Agadai. It would be good to take seedless grapes. Strictly ensure that the grapes are whole, there are no dents, cracks, or rotting. The branch itself should not be bright green - this indicates that the grapes are not quite ripe. It’s great when the berries taste sweet, but it all depends on taste preferences.

To select grape leaves, you need to pay attention to their color. Take those leaves that do not have any plaque or dark spots. You just need an even green color and a thick skin.

The marinade gives the grapes a special tart taste and is very good served with a cheese appetizer. There are a lot of original ways to prepare marinade. You can make the marinade to your liking. It is not necessary to add salt, but spices will be very important. Banks should be chosen of medium size. Half-liter bottles will work well. Because pickled grapes do not always last long.

Let's marinate

And here are some recipes that allow you to prepare pickled grapes in an original and tasty way.

Recipe 1: “Standard marinade recipe.”

Ingredients:

2.5 kg of grapes;
2 tbsp. vinegar essence;
4 tbsp. water;
2 tsp. salt;
1.5 tbsp. granulated sugar;
to taste: cinnamon, bay leaf, pepper, cloves.

Preparation:

We make the marinade and wait until it cools completely.
Wash the berries thoroughly, wait until they dry and place them in containers.
Add the marinade to the jars and leave it on the balcony or in the cellar.

Recipe 2: “Pickled berries with mustard.”

Ingredients:

1.5 kg of grapes;
4 - 5 tbsp. wine vinegar;
2 tbsp. dry white wine;
8 - 9 tsp. mustard powder;
15 black peppercorns;
3 cinnamon sticks;
1.5 tsp. salt;
5 - 6 tbsp. granulated sugar.

Preparation:

Clean the bunches and put them into jars.
Marinade: heat the wine, add spices and vinegar, cool.
Pour in the cold marinade and roll up. Leave it in the pantry. It's dark and quite cool there.

Recipe 3: “Aspirin marinade.”

1.5 kg of grapes;
1 tbsp. l. mustard seeds;
8 tbsp. l. granulated sugar;
1 aspirin tablet;
70 ml vinegar essence;
2 pcs. cherry leaves;
3 tbsp. l. mor. salt.

Preparation:

Compact the fruits into jars.
Cover them with cherry leaves, add aspirin, granulated sugar, salt, mustard.
Boil water, pour in vinegar and pour into jars. Roll up. Store in a dark place.

Recipe 4: “Indian marinade.”

This is for lovers of sweet-spicy dishes. Pairs well with various cheese and meat snacks. It is prepared for those who do not like very spicy marinades.

Ingredients:

1 kg of grapes;
1 tbsp. l. sunflower oil;
½ tbsp. l. Chile;
1 tbsp. l. salt;
2 tsp. mustard seeds;
1-2 pcs. curry leaves

Preparation:

Prepare grape fruits: rinse and dry.
In a saucepan, fry mustard seeds, curry leaves, chili powder and grapes. Fry for about 10 minutes. and pour into containers, add spices.

Recipe 5: “Marinated grapes with rosemary.”

An incredibly tasty snack. Reminds me of Greek olives. It will be a wonderful dish for the table. The very delicate and spicy taste will not leave anyone indifferent.

Ingredients:

3 tbsp. green and red grapes;
6 branches of rosemary;
2 tbsp. white wine vinegar;
2 garlic cloves;
2 tbsp. l. salt;
2 tsp. granulated sugar;
½ tsp. red pepper.

Preparation:

Gently compact the berries into jars and add rosemary.
Marinade: mix all ingredients and boil.
Pour the marinade over the grapes and wait until it cools. Store in a cool place for a week.

Recipe 6: “Winter marinade.”

In winter, when you want something spicy and unusual, this recipe will come in handy more than ever. It's good for making canapés. For example, with tofu cheese and blue mold or tomato and Adyghe cheese. Pairs well with semi-sweet wine, baked meat and green cheese.

Ingredients:

1 kg red or dark blue grapes;
3 tbsp. l. red wine vinegar;
2 ½ tbsp. l. granulated sugar;
1 tbsp. l. mustard seeds;
1 tsp. salt;
1 tsp. cumin;
8 pcs. bay leaves;
4 cinnamon sticks.

Preparation:

Place the washed berries in jars (it is best to choose up to a liter). Heat vinegar in a saucepan. Then add granulated sugar, mustard seeds, and to taste: salt, cumin, bay leaves and a small cinnamon stick.
Boil this liquid for 10 minutes over low heat and pour into jars. We close it, but don’t roll it up. The workpieces are sterilized in a bathhouse. Now roll up and cool.

Recipe 7: “Grape leaves for dolma.”

Ingredients:

40 pcs. grape leaves;
a little salt;
½ tbsp. l. lemon juice.

Preparation:

Boil some water in a saucepan. Place grape leaves in boiling water and cook for a little (about a minute). Then transfer them to cold water. Allow the leaves to cool thoroughly and wait until they dry.
Place 5-6 leaves on top of each other and roll them into tubes (the tighter the better).
Place these tubes in jars and pour in lemon juice. Boil the remaining water again and pour until completely covered. Place the jars in a water bath for 20 minutes, roll them up and cool.

Recipe 8: “Marinated sauté.”

Cook for those who want to make a very original and tasty snack. She will pleasantly surprise all guests: from small children to adults.

Ingredients:

apples 5 pcs.;
prunes 500 gr.;
grapes 500 gr.;
black currant 500 gr.;
10 black peppercorns;
ginger root;
1 liter of water;
1 tbsp. l. salt;
2 tbsp. l. granulated sugar;
0.6 tsp. vinegar.

Preparation:

Wash and dry apples, black currants, grapes, prunes. Cut the apples into small pieces and peel them.
Pack tightly into small jars. Add pepper and a little ginger root.
Marinade: boil water, add salt and vinegar.
Pour marinade into jars of berries and fruits and sterilize for fifteen minutes.

Recipe 9: “Homemade grapes.”

Ingredients: