Pickled grapes: the best recipes. Pickled grapes for the winter without sterilization Pickled grapes in Georgian style

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

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.
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, the pickled 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

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 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. 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

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 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

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 place 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!

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.

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.

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.

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.

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.

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 wrap it in 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.

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.;

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.;

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.

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.;

Recipe:

It is important to choose the right leaves. They should be from white grape varieties and be 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 into 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.

Not only vegetables are pickled; this technology is applicable to fruits and berries. It is surprising that the taste of pickled grapes prepared for the winter is very close to the taste of fresh ripe berries.

The work can be done quickly, it will take about half an hour, the workpiece is prepared without sterilization, and the result will definitely please you. Since grapes are marinated only once, you should look for clusters with small berries.

raisin grapes - 800 gr.
vinegar 9% - 70 ml.
water - 600 ml.
sugar - 150-170 gr.
cinnamon - 1 stick.

Preparing pickled grapes for the winter without sterilization

You can pickle different varieties of grapes, but sultanas have a significant advantage - the absence of seeds. In addition, it is characterized by extraordinary sweetness. Other varieties become sweet and sour after marinating, and in preparations with sultanas you can always feel the contrast between the sourness of the marinade and the sugar-sweet berries.

The grape bunch is inspected, damaged and overripe fruits are removed. Ripe berries have almost no watery juice; under the thin skin there is dense, sweet pulp. The grapes are washed in cold water.

There are enough grapes to fill a quart jar, but other sized jars can be used. Lids and jars must be sterilized. The berries are placed tightly, but without squeezing.

Place sugar and a cinnamon stick in a saucepan and add water.

The marinade is boiled for 5-6 minutes at medium boil.

After removing the pan from the heat, pour vinegar into the marinade. And at this time the cinnamon stick is thrown away. The marinade will retain a slight cinnamon flavor. If you don't like cinnamon, you can omit it altogether or add, for example, star anise. This type of marinade does not contain salt or spices with a sharp pungent taste; you can only choose from a set of dry seasonings that are intended for jam and other sweet preparations.

The grapes are poured with hot marinade and immediately rolled up.

Turn the cans over and thoroughly insulate them. The workpieces should remain in this position for 10-12 hours. Pickled grapes can be stored for 12 months. The jars are decorated in a gift style so that on occasion they become a cute little present. In winter, grapes will immediately fall into the category of the most desirable delicacies.

Grapes can be served as an appetizer if there are glasses of white wine on the table. Thread a couple of cheese cubes onto skewers, placing pickled berries between them. Pickled grapes prepared for the winter without sterilization are placed in salads, which are seasoned with vegetable oil and lemon juice.

Kishmish can be an independent dessert: it is served together with marinade in bowls or in martini glasses. And tiny coffee spoons become cutlery. First, keep the preparation in the refrigerator for several hours; cool berries will be especially tasty.

Pickled grapes for the winter without sterilization

The recipe describes in detail how to prepare pickled grapes for the winter without sterilization. The process is accompanied by step-by-step photographs

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 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 over the berries in a jar and covered 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 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 is 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 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.

Pickled grapes for the winter: recipe without sterilization

Pickled grapes are an interesting appetizer. It is served with meat and fish dishes, as well as cheeses and fruits.

Recipes for pickled grapes for the winter

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

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. For 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.

Immediately seal the jar after pasteurization. Allow to cool, then store.

Pickled grapes without sterilization

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

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

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 over 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 the jars with 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.

Recipes for pickled grapes for the winter

How to prepare pickled grapes for the winter? 3 simple recipes for pickled grapes are offered to you by a collection of tips AnyDayLife

Pickled grapes: 5 delicious recipes

You can pickle not only vegetables, but also berries. For example, pickled grapes are considered an excellent winter snack. Interestingly, grapes can be pickled not only as a dessert, but also as a spicy appetizer, used as an ingredient for salads and main courses. Before you start pickling, you need to carefully prepare the main ingredient.

Rules for choosing grapes for preservation

To prepare pickled grapes, you must carefully select the ingredients. This is required not only to improve its taste, but also to ensure that the products retain their freshness for as long as possible.

The best grape varieties suitable for canning are:

These varieties are characterized by large fruits, a dense shell, and loose pulp. Seedless grapes are also considered an excellent option for canning. In order to preserve the freshness of the product for a long time, the berries should be carefully sorted before cooking. The fruits should have no dents, cracks, or signs of rot. The grape branch should not be light green - this shade indicates that the berries are not ripe.

After the berries have been sorted, you can proceed to pickling them.

Pickled grapes: simple preparation for the winter

One of the easiest preparations to prepare is the one prepared according to the classic recipe.

2.5 kilos of grapes;
1 glass of vinegar essence;
4 glasses of water;
2 dessert spoons of salt;
1.5 cups sugar;
1 pinch of cinnamon;
2 bay leaves;
1 clove;
3 peas of allspice.

How canning works:

Salt and sugar dissolve in water. The liquid is placed on the fire, seasoned with cinnamon, bay leaf, cloves, pepper, stirred and brought to a boil. The marinade is cooked for 5 minutes, then added with vinegar and removed from the heat.
The berries are washed, dried, and distributed into jars.
The hot marinade is poured into the preparations. The jars are covered with lids and sent for sterilization. The twists should be sterilized within 20 minutes.
The blanks are sealed, placed upside down, wrapped in a blanket and left alone for 1 day.

It is interesting that these pickled grapes are compared to olives in their taste and external qualities. To ensure maximum similarity of grapes for olives, you should choose green or black varieties.

Recipe for pickling grapes without sterilization

You can also pickle grapes at home using the dessert method. Berries prepared according to this recipe have a bright, rich taste and are very similar to the taste of ripe grapes.

To preserve berries you need:

0.8 kilos of sultanas;
70 milliliters 9% vinegar;
600 milliliters of water;
160 grams of sugar;
1 cinnamon stick.

How to cook without sterilization:

1. The sultanas are sorted, washed in cool water, dried and poured into a liter jar.
2. Pour water into a separate pan, add sugar and add cinnamon, mix the liquid and cook for 6 minutes.
3. The marinade is removed from the burner and mixed with vinegar. The cinnamon is removed from the liquid.
4. The berries are poured with hot marinade, the preparations are immediately rolled up, placed upside down, insulated and left for 12 hours.

This appetizer will not only be an excellent dessert, but also a good appetizer with light white wine. In this case, it is better to serve canned grapes with a piece of cheese.

How to preserve Isabella for the winter

The best option for preserving Isabella for the winter is to make jam from it.

To do this you need:

1 kilo of Isabella;
1 kilo sugar;
100 milliliters of grape juice.

How to make jam:

1. The berries are washed, dried, sprinkled with half the sugar and left for 10 hours.
2. The rest of the sugar is mixed with the juice and put on fire. The liquid is brought to a boil and cooked until the sugar granules are completely dissolved.
3. The syrup is cooled to room temperature and then mixed with the berries.
4. The mass is placed on low heat and cooked until all the grapes have settled to the bottom of the pan.
5. Hot jam is poured into clean jars, left to sterilize for 15 minutes, and sealed using a sealing machine.
6. The workpiece is turned over and insulated.

The jam prepared according to this recipe turns out rich not only in its taste, but also in its color. Most often, Isabella takes on a black tint.

Marinated grapes in Georgian style

A distinctive feature of this recipe is that in the process of preparing the preparation, not individual berries are used, but small clusters.

So, in addition to grapes, you will need ingredients for pouring - for 1 liter of water you will need:

2 tablespoons of sugar;
2 dessert spoons of salt;
500 milliliters 6% vinegar;
9 peas of allspice;
5 bay leaves;
a little olive oil;
1 pinch of cinnamon;
2 clove buds.

Marination occurs using the following technology:

1. Spices are placed at the bottom of the washed jars.
2. Large clusters are divided into small ones so that one of them contains only 6-7 grapes. The bunches are washed, scalded, dried and placed in a clean container.
3. A light weight is placed on the grapes to prevent the berries from floating. The weight is fixed with two sticks inserted into the neck in a crosswise position.
4. The grapes are poured with vinegar and boiling water, in which salt and sugar were previously dissolved.
5. Then oil is carefully poured onto the top of the workpiece. The oil should form a layer half a centimeter thick.
6. The workpiece is covered with parchment, tied and stored at a temperature not exceeding 10 degrees for a month.

At the end of 30 days, the Georgian grape snack can be opened and eaten, but the jar should be moved to a cool place.

Grape dessert for the winter

You can make jam from whole grape berries for the winter.. This delicacy is a real dessert, because grapes, interacting with walnuts, reveal their taste to the maximum. To prepare the dessert you need:

500 grams of grapes;
500 grams of sugar;
1 handful of walnuts;
50 milliliters of water;
a pinch of vanillin.

How conservation occurs:

1. The grapes are sorted, washed, and blanched for 6 minutes.
2. In a separate pan, water is mixed with sugar. The container is placed on the burner, and the sugar in it is brought until completely dissolved.
3. Blanched grapes are immediately transferred to hot syrup, everything is mixed and cooked for another 5 minutes, removed from the burner, covered with a lid and left for 5 hours.
4. During this time, you can prepare the nuts. For jam you will need halves of their kernels. It is advisable to rinse and dry the walnuts first.
5. The pan with grapes is placed on the fire, its contents are brought to a boil, mixed with vanillin and nuts. Everything is mixed, boiled for 20 minutes, placed in sterilized jars, sealed and left to cool.

The finished jam can be stored at room temperature in a dark place. Using a similar recipe, you can prepare grape jam with orange zest.

The presented recipes make it possible to quickly and easily prepare canned grapes for the winter. It is worth considering that red varieties require longer heat treatment, so when using them, you need to add 5-15 minutes to the cooking time.

Pickled grapes: preparations for the winter, recipes, without sterilization, dessert, what to make from Isabella, Georgian style, canned

Pickled grapes: step-by-step recipes for the winter. Preparation without sterilization. Berry dessert. Georgian canning.

Pickled grapes are a wonderful dessert that can be prepared for the winter at home. There are many options for preparing berries, but several simple recipes are especially popular.

Pickled grapes are a wonderful dessert

It’s not difficult to prepare such grapes, that’s why the recipe is classic.

It will require the following ingredients:

Grapes (domestic variety).
Water.
Bay leaf.
Vinegar.
Carnation.
Sand sugar.

You need to do this:

The berries are washed and dried. The stalks must be removed.
Next, the grapes are filled with water, to which the bite and sugar are added. It should boil for 5 minutes, only after that it is removed from the stove.
Glass containers are sterilized in advance. First, spices, bay leaves and cloves are placed in it, then it is filled with grapes along with the marinade. You need to preserve the fruit until the marinade has cooled.
After rolling, the container should be wrapped for about 5-6 hours. After this, it should be stored in a cool place.

Tip: this preparation can be an excellent ingredient for a salad; for example, it can replace prunes.

Pickled grapes (video)

With rosemary and mint

This canned fruit will have an amazing aroma and taste due to the addition of mint and rosemary. The taste of grapes is very similar to olives.

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 preservation

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:

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

Fill the jar to the very top with berries.
Prepare a marinade from the listed ingredients. To do this, you need to mix them in a saucepan or small saucepan and boil.
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 grams 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:

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.
Separate a bunch of grapes into small pieces of several grains.
We fill the jar, not reaching two centimeters to the top.
Place one small sprig of rosemary and an umbrella or dill on top of the berries.
Place a piece of cinnamon stick about 1 cm on top.

Marinade:

Dissolve sugar and salt in heated water.
Bring the resulting solution to a boil and cool to 70 degrees.
Pour 4 tablespoons of apple or wine vinegar into this mixture. Mix everything.
Pour the resulting marinade over the prepared berries so as to only slightly cover them on top.
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:

Dissolve sugar in water and boil this mixture. Remove the pan with the solution from the heat.
Add all the spices there, mix and leave covered for 2-3 hours.
Pour the resulting tincture into the prepared berries.
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:

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

The snack should cool well, then it is stored 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:

It is better to take a 1.5 liter jar. Place the prepared vine berries and lemon zest into it.
Heat the curry a little in a saucepan, then pour in dry white Sauvignon Blanc wine and add sugar.
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 conservation 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.