Marinating is one of the traditional methods of winter supplies preparation for many peoples of Russia.
Pickled and garden greens, and root vegetables, vegetables, fruits and even berries. Pickled fruits make excellent appetizers and side dishes, and some are excellent and individually.
A bunch of grapes is a treasure in itself. Well, pickled grapes will decorate the table not only in appearance, but also become a spicy addition to meat dishes or alcohol.
Pickled grapes for the winter - general principles of preparation
• Large table grape varieties with dense pulp and a thick shell, preferably seedless, should be preserved. Grapes should be well ripened and not ripened. Grapes are pickled mostly without twigs. Berries are peeled from the scallops, discarding damaged rot and cracked berries. The clusters accumulate a lot of dust and cobwebs, so the selected berries must be thoroughly washed with warm, but not hot water and put in a colander.
• Cans, preparing for preservation, are thoroughly washed several times and sterilized over steam. When using a half-liter container, the containers can be boiled, and then dried well by installing on the grill, bottom up. Metal lids for preservation are also boiled and dried.
• Grapes are stacked tightly in jars, not reporting 1 cm to the neck, and poured with marinade. Some types of pickling provide for the preliminary aging of grape berries in boiling water. Pour boiling water into the filled containers, let stand for three minutes, decant the liquid and immediately pour the marinade.
• There are many types of pickles for preserving grapes. They differ in their composition, but each one necessarily contains some kind of preservative that allows the workpiece to be stored for a long time. It can be table, wine, balsamic vinegar, aspirin or vinegar essence.
• Any marinade is prepared with salt and sugar, which is sometimes replaced with honey. Various spices are added depending on the type of marinade: cinnamon, lavrushka, cloves, cardamom, peppercorns, etc.
• Pickled grapes are a wonderful appetizer, it is especially good with hard, not too sharp cheese. Also, the workpiece can be a wonderful side dish for meat dishes.
Pickled grapes for the winter with vinegar berries
Ingredients:
• 850 gr. ripe grapes;
• 10 gr. fine salt;
• 700 ml of filtered water;
• dark sugar - 300 g .;
• 90 ml of balsamic or grape, 6% vinegar;
• eight carnation umbrellas;
• two sticks of cinnamon.
Cooking method:
1. Tear off the grapes from the ridges, rinse and rinse a couple of times in warm water and dry dry, put in a colander or laid out on a towel.
2. Put spices in a dry sterile jar and place the dried grapes.
3. Measure the right amount of water and pour it into the pan. At the highest heat, bring to an intense boil, pour sugar and salt and continue cooking until the loose components are completely dissolved.
4. Remove the marinade from the heat, add vinegar to it and, stirring well, pour into a jar of grapes.
5. Cover the container with a boiled metal lid and place in a wide, not too deep pan, on top of a towel folded in several layers.
6. After this, pour warm water into the pan so that it covers only the jar by two-thirds. On moderate heat, bring the temperature of the water in the pan to 85 degrees and preserve it for at least 40 minutes. In this case, do not remove the container from the fire, it should be minimal, and make sure that the temperature does not drop.
7. Carefully remove the container with the berries from the pan so that the lid does not open, and roll it with a seaming key.
Pickled grapes for the winter with mustard in grains
Ingredients:
• one and a half kilograms of dark grapes
• two glasses of table, 9% vinegar;
• nine teaspoons of mustard seeds;
• 15 umbrellas of cloves;
• 400 ml of white table wine;
• 15 peas of fresh black pepper;
• one and a half teaspoons of salt evaporated, shallow;
• five glasses of white sugar.
Cooking method:
1. Dry the washed berries from excess moisture by putting them in a colander and fill them with prepared glass containers to the shoulders or one and a half centimeters below the neck.
2. Pour wine into a saucepan, add sugar and salt and set it on high heat. Once it boils, lower the temperature and boil for two minutes, until the salt and sugar dissolve completely. Then pour the vinegar, mix well and remove from the stove.
3. If you will store pickled grapes in a common refrigerator compartment under a nylon cover, fill the jar with cold marinade. Add spices to the marinade during cooking.
4. For preservation, first fill the grapes with boiling water, soak the berries in it for 10 minutes and drain the liquid. Then add spices, spices and mustard to the containers. Pour with hot, almost boiling, marinade and roll.
5. In both cases, pour the marinade under the very neck so that there is no air space between it and the lid.
Light pickled grapes for the winter with a lavrushka without sterilization
Ingredients per 1 liter can:
• black pepper, peas - 7 pcs.;
• one leaf of parsley;
• a teaspoon of salt;
• 2 tsp refined sugar;
• 4% table vinegar - 1 tsp.
• white, dense grapes.
Cooking method:
1. Rinse the glass half liter thoroughly. For reliability, clean them with baking soda, especially the neck, and rinse it off well. Then put the container in a large pot with a little warm water, bring to a boil, boil for a quarter of an hour. Gently, so as not to get burned, remove the cans and put them on the wire rack, with the neck down.
2. When the containers are dry, lay on them the lavrushka and peas of pepper. Then fill with prepared grapes without reporting 1 cm to the neck.
3. In a voluminous saucepan, boil water and pour the grapes spread over the container with boiling water. Cover with boiled lids and let the jars stand for three minutes.
4. After this, transfer the water back to the pan through the capron lid with small holes so that the peas of pepper remain in place, add about half a glass of boiled water and set it to boil.
5. Pour the bulk components of the marinade into boiling water based on the specified calculation, and boil for a minute and a half.
6. Pour the boiling marinade into jars, top each with a teaspoon of vinegar and roll tightly.
Pickled grapes for the winter with cherry leaves and aspirin
Ingredients:
• one and a half kilograms of unripe grapes;
• mustard in grains - 1 tbsp. l .;
• 200 gr. Sahara;
• one tablet of aspirin;
• three leaves of cherry;
• vinegar food essence - 70 ml;
• three tablespoons of salt of a large cage or sea salt.
Cooking method:
1. Grab grapes from the crests, rinse the berries well, put them in a colander. Wash the cherry leaves and wipe them dry with a towel.
2. In a prepared three-liter jar, tamping tightly, put the grapes, and cherry leaves on them.
3. Top with salt and granulated sugar, add aspirin.
4. Boil about two liters of drinking water and pour grapes with boiling water so that there is room for a preservative.
5. Pour vinegar essence on top. If the marinade does not reach the neck, add the remaining hot water, roll up.
Pickled grapes for the winter, in Armenian style with honey
Ingredients per 1 kg of grapes:
• 50 gr. Sahara;
• drinking water - 100 ml;
• fine salt - 20 gr.;
• light honey - 50 gr.;
• table vinegar - 200 ml;
• cardamom in grains - 5 pcs.;
• five carnation umbrellas.
Cooking method:
1. Distribute sterile jars, dried from moisture, without twigs.
2. In each container, put in equal proportions cloves and cardamom.
3. Dissolve honey with salt in warm water. Pour in the vinegar, boil quickly and pour the boiling marinade into the filled cans.
4. Cover with sterile lids and roll up.
Pickled grapes for the winter with dry mustard
Ingredients:
• about 3 kg of ripe grapes;
• four liters of drinking water;
• four tablespoons of dry mustard;
• two glasses of sugar;
• cloves in umbrellas - to taste;
• four tablespoons of coarse salt;
• Lavrushka - 1 leaf per can;
• one glass of 6% table vinegar;
• cinnamon in sticks - 2 pcs.
Cooking method:
1. Pour mustard into a large pot, fill it with the indicated volume of water and leave, stir well, leave for 7 hours.
2. After that add salt, add sugar, lower all the spices and place on medium heat. Once it boils, mix and set aside for heating, cool.
3. Pour the grapes laid out on the banks with cold marinade, cover with sterile lids and place the containers on a wire rack in a wide pan.
4. Pour in water so that it covers the containers by two-thirds, and put it slowly to boil. As soon as this happens, turn down the heat and sterilize half a liter for 10 minutes, and if the capacity is a liter volume, then 15 minutes.
5. Carefully remove the preservation from the hot water and roll the caps with a sealed key.
Winter pickled pickle - cooking tips and tricks
• Do not use Isabella, the fragrant grape variety is good for stewed fruit and wine, but it cannot be marinated. It is not recommended to pickle the widespread variety "Lydia".
• If you want to preserve wine berry along with branches, do not take a whole bunch. It needs to be disassembled in small twigs with five or six berries, not more.
• Do not over-compact the berries in jars. This is necessary so that all the grapes are uniformly marinated.
• Before preparing containers for preservation, carefully inspect their neck. There should be no chips on the rim, otherwise the cover will not roll tightly with the key and conservation will explode. Examine the glass jar itself for integrity, if there are cracks, it will crack under the influence of a hot marinade.
• Like all winter harvesting, containers with pickled grapes are recommended to be cooled only under the covers, setting upside down.
