Pickled grapes for the winter: a recipe without sterilization. Recipes for pickling grapes yourself Pickled grapes at home

Pickling is one of the traditional methods for preparing winter supplies for many peoples of Russia.

Garden herbs, root vegetables, vegetables, fruits and even berries are pickled. Pickled fruits make excellent snacks and side dishes, and some are excellent individually.

A bunch of grapes is a treasure in itself. Well, pickled grapes will decorate the table not only in appearance, but will also become a piquant 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 without seeds, are subject to canning. The grapes must be well ripened and not overripe. Grapes are usually pickled without branches. The berries are picked from the scallops, discarding those damaged by rot and cracked. A lot of dust and cobwebs accumulate on the bunches, so the selected berries should be thoroughly rinsed with warm, but not hot, water and placed in a colander.

When preparing jars for preservation, they are thoroughly washed several times and sterilized over steam. When using half-liter containers, the containers can be boiled and then dried well by placing them on a wire rack, bottom up. Metal lids for preservation are also boiled and dried.

The grapes are placed tightly in jars, not extending 1 cm to the neck, and filled with marinade. Some types of pickling involve preliminary soaking of grapes in boiling water. Pour boiling water into the filled containers, let it stand for three minutes, strain off the liquid and immediately pour in the marinade.

There are many types of marinades for canning grapes. They differ in their composition, but each one necessarily contains some kind of preservative that allows the product to be stored for a long time. It can be table vinegar, wine vinegar, balsamic vinegar, aspirin or vinegar essence.

Any marinade is prepared with salt and sugar, which is sometimes replaced with honey. Depending on the type of marinade, various spices are added: cinnamon, bay leaf, cloves, cardamom, peppercorns, etc.

Pickled grapes are a wonderful appetizer; they are especially good with hard, not too spicy cheese. The preparation can also be a wonderful side dish for meat dishes.

Marinated grapes for the winter with berry vinegar

Ingredients:

850 gr. ripe grapes;

10 gr. fine salt;

700 ml filtered water;

Dark sugar – 300 gr.;

90 ml balsamic or grape vinegar, 6% vinegar;

Eight umbels of carnations;

Two cinnamon sticks.

Cooking method:

1. Pick the grapes from the ridges, rinse and rinse a couple of times in warm water and dry by placing in a colander or spreading on a towel.

2. Place spices in a dry, sterile jar and add dried grapes.

3. Measure out the required amount of water and pour it into the pan. Bring to an intense boil over high heat, add sugar and salt and continue cooking until the bulk ingredients are completely dissolved.

4. Remove the marinade from the heat, add vinegar and, after stirring well, pour into a jar of grapes.

5. Cover the container with a boiled metal lid and place it 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 two-thirds of the jar. Over moderate heat, bring the temperature of the water in the pan to 85 degrees and soak in it for at least 40 minutes. Do not remove the container from the heat, it should be minimal, and make sure that the temperature does not drop.

7. Carefully remove the container with berries from the pan so that the lid does not open, and roll it with a seaming wrench.

Pickled grapes for the winter with mustard beans

Ingredients:

One and a half kilograms of dark grapes

Two glasses of table vinegar, 9% vinegar;

Nine teaspoons of mustard seeds;

15 carnation umbrellas;

400 ml white table wine;

15 peas of fresh black pepper;

One and a half teaspoons of evaporated salt, fine;

Five glasses of white sugar.

Cooking method:

1. Dry the washed berries to remove excess moisture by placing them in a colander, and fill the prepared glass container with them up to the shoulders or one and a half centimeters below the neck.

2. Pour wine into a saucepan, add sugar and salt and place on high heat. As soon as it boils, lower the temperature and simmer for two minutes until the salt and sugar are completely dissolved. Then pour in the vinegar, stir well and remove from the stove.

3. If you will store pickled grapes in the refrigerator under a nylon lid, fill the jar with cold marinade. Add spices to the marinade during cooking.

4. To preserve, first pour boiling water over the grapes, soak the berries in it for 10 minutes and drain the liquid. Then add spices, herbs and mustard to the containers. Pour hot, almost boiling, marinade and roll up.

5. In both cases, pour the marinade right up to the neck so that there is no air space between it and the lid.

Light pickled grapes for the winter with bay leaves without sterilization

Ingredients for 1 half-liter jar:

Black pepper, peas – 7 pcs.;

One bay leaf;

A teaspoon of salt;

2 tsp. refined sugar;

4% table vinegar – 1 tsp.

White, dense grapes.

Cooking method:

1. Rinse the half-liter glass container thoroughly. To be on the safe side, clean them with baking soda, especially the neck, and rinse off any remaining residue well. Then place the container in a large saucepan with slightly warmed water, bring to a boil, and boil for a quarter of an hour. Carefully, so as not to burn yourself, remove the jars and place them on the wire rack, necks down.

2. When the containers are dry, spread the bay leaf and peppercorns over them. Then fill with prepared grapes, leaving 1 cm to the neck.

3. Boil water in a large saucepan and pour boiling water over the grapes laid out in the container. Cover with boiled lids and let jars sit for three minutes.

4. After this, strain the water back into the pan through a nylon lid with small holes so that the peppercorns remain in place, add about half a glass of boiled water and bring to a boil.

5. Pour the bulk ingredients of the marinade into boiling water based on the specified calculation, and boil for about one and a half minutes.

6. Pour the boiling marinade into jars, add a teaspoon of vinegar to each jar and seal tightly.

Pickled grapes for the winter with cherry leaves and aspirin

Ingredients:

One and a half kilograms of unripe grapes;

Mustard beans – 1 tbsp. l.;

200 gr. Sahara;

One aspirin tablet;

Three cherry leaves;

Vinegar food essence – 70 ml;

Three tablespoons of coarse salt or sea salt.

Cooking method:

1. Remove the grapes from the ridges, wash the berries well, and place in a colander. Wash the cherry leaves and wipe them dry with a towel.

2. In a prepared three-liter jar, compacting it tightly, place the grapes and cherry leaves on them.

3. Sprinkle salt and granulated sugar on top, add aspirin.

4. Boil about two liters of drinking water and pour boiling water over the grapes so that there is room for the preservative.

5. Pour vinegar essence on top. If the marinade does not reach the neck, add the remaining hot water and roll up.

Marinated grapes for the winter, Armenian style with honey

Ingredients per 1 kg of grapes:

50 gr. Sahara;

Drinking water – 100 ml;

Fine salt – 20 g;

Light honey – 50 gr.;

Table vinegar – 200 ml;

Cardamom beans – 5 pcs.;

Five umbrellas of carnations.

Cooking method:

1. Distribute grapes, dried from moisture, without branches, into sterile jars.

2. Place equal parts of cloves and cardamom in each container.

3. Dissolve honey and salt in warm water. Pour in vinegar, quickly boil and pour the boiling marinade into filled jars.

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 garden salt;

Bay leaf – 1 leaf per jar;

One glass of 6% table vinegar;

Cinnamon sticks – 2 pcs.

Cooking method:

1. Pour the mustard into a large saucepan, fill it with the indicated volume of water and leave, stirring well, to infuse for 7 hours.

2. After this, add salt, add sugar, omit all the spices and place over medium heat. As soon as it boils, stir and set aside from heating to cool.

3. Pour the cold marinade over the grapes placed in the jars, 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 bring to a slow boil. As soon as this happens, reduce the heat and sterilize half a liter for 10 minutes, and if the container is a liter in volume, then 15 minutes.

5. Carefully remove the preserves from the hot water and roll the lids with a seaming wrench.

Pickled marinade for the winter - cooking tricks and useful tips

Do not use Isabella; the aromatic grape variety is good for compotes and wine, but it cannot be pickled. It is not recommended to pickle the widespread variety “Lydia”.

If you want to preserve wine berries along with twigs, you should not take a whole bunch. It needs to be disassembled into small branches with five or six berries, no more.

Do not pack the berries too tightly into the jars. This is necessary to ensure that all the grapes marinate evenly.

Before preparing containers for preservation, carefully inspect their neck. There should be no chips on the rim, otherwise the lid will not be rolled tightly with the key and the preservation will explode. Inspect the glass jar itself for integrity; if there are cracks, it will crack under the influence of the hot marinade.

Like all winter preparations, it is recommended to cool containers with pickled grapes only under a blanket, placing them upside down.

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 course.

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. The washed grapes are placed 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.

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 for the recipe does not matter, 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.

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:

Nimrang;
Tabriz;
Cinsault;
Agadai.

These varieties are characterized by large fruits, a dense shell, and loose pulp. It is 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 (video)

Pickled grapes: simple preparation for the winter

Required ingredients:

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

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

How to cook without sterilization:

The sultanas are sorted, washed in cool water, dried and poured into a liter jar.
Pour water into a separate pan, add sugar and add cinnamon, mix the liquid and cook for 6 minutes.
The marinade is removed from the burner and mixed with vinegar. The cinnamon is removed from the liquid.
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

To do this you need:

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

How to make jam:

The berries are washed, dried, sprinkled with half the sugar and left for 10 hours.
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.
The syrup is cooled to room temperature and then mixed with the berries.
The mass is placed on low heat and cooked until all the grapes have settled to the bottom of the pan.
Hot jam is poured into clean jars, left to sterilize for 15 minutes, and sealed with.
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.

Marinating occurs using the following technology:

Spices are placed at the bottom of the washed jars.
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.
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.
The grapes are poured with vinegar and boiling water, in which salt and sugar were previously dissolved.
Then oil is carefully poured onto the top of the workpiece. The oil should form a layer half a centimeter thick.
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:

The grapes are sorted, washed, and blanched for 6 minutes.
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.
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.
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.
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.

Pickled grapes: Grandma Emma's recipe (video)

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.

" Grape

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

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

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

Pickled grapes for the winter

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

To marinate grapes with cinnamon, you will need:

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

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

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

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

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

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

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

For preparation you will need:

grape berries,
Sugar;
Salt;
Mustard.

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

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

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

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

Grapes pickled with mustard

Recipe with mint and rosemary

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

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

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

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

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

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

Grapes with mint and rosemary

Light pickled grapes for the winter with bay leaves without sterilization

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

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

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

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

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

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

Pickled grapes for the winter with cherry leaves and aspirin

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

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

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

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

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

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