Delicious step-by-step recipes for preparing pickled grapes for the winter

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 conservation

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.

Conditions and periods of storage of pickled grapes

Grape preparations are stored in a cool, shaded place. This could be a pantry or cellar. They should not be damp; high air humidity will cause rust spots to appear on the lids.

If it is impossible to find a dry place to store canned grapes, measures are taken to protect the metal from corrosion - a layer of vegetable fat is applied to the lids or paper soaked in fat is placed on the lids.

Important! Under normal conditions, jars of pickled grapes are stored for about 12 months.

Pickled grapes do not lose their beneficial qualities, while their taste improves. If possible, every housewife should, at least out of curiosity, prepare this dish. Experienced chefs claim that no one has ever regretted preparing pickled grapes.

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:

1. Add water, 5% vinegar, sugar, salt, peppercorns, clove buds and ground cinnamon to a small saucepan.
2. Bring the mixture to a boil.
3. Pour the boiling marinade over the grains, previously placed in a liter jar.
4. 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.

Armenian grapes

Grapes are the hallmark of Armenia because, according to legend, Noah planted them on Mount Ararat after the flood. To prepare, you need to have grapes of the “Mshali” or “Achabash” varieties - 1 kg.

Ingredients for marinade:

• Water - 100 g;
• Vinegar 9% - 200 g;
• Salt - 20 gr.;
• Sugar - 50 gr.;
• Honey - 50 gr.;
• Cardamom - 5 pieces each.

Preparation:

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

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:

1. Fill the jar to the very top with berries.
2. Prepare a marinade from the listed ingredients. To do this, you need to mix them in a saucepan or small saucepan and boil.
3. Pour this hot marinade into the jar containing the preparation and turn it over, covering it with a towel, until it cools completely.

Sweet grapes in syrup for the winter

A super delicious recipe for dessert grapes in vanilla syrup is a safe way to preserve these fruits for a long time and enjoy them on cold winter evenings, remembering the bright summer days.

For a 700 gram container you will need:

• 0.5 kg of berries;
• 100 grams of sand;
• 1 teaspoon vanilla sugar.

Cooking method:

1. The berries, separated from the vine, are sorted, washed and placed in a clean, dry glass container. There is no need to fill the jar up to the neck.

2. Sprinkle the fruits with regular and vanilla sugar.

3. Fill the semi-finished product with hot water, again leaving about a centimeter of free space on top.

4. Jars of grape dessert must be pasteurized. There are two ways to do this. Choose the one that suits you.

Method No. 1. Pasteurization of jars in the oven

Place the well-screwed jars in an oven preheated to 120 degrees. Do not set the temperature higher to avoid damaging the rubber bands in the lids. Pasteurize the treat for 30 minutes. The lid should be concave after pressing with your finger - it should not be deformed.

Method No. 2. Pasteurization of jars in a pan of boiling water

Place a cotton cloth on the bottom of a wide bowl. Place the jars side by side, but so that they do not touch each other. Pour water to a maximum of 3/5 of the height of the container. Set the burner to medium and bring the water to a boil. Reduce power to low and pasteurize jars for about 10-20 minutes.

6. Seal the finished dessert hermetically and leave it upside down until completely cooled.

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 g 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:

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

Marinade:

1. Dissolve sugar and salt in heated water.
2. Bring the resulting solution to a boil and cool to 70 degrees.
3. Pour 4 tablespoons of apple or wine vinegar into this mixture. Mix everything.
4. Pour the resulting marinade over the prepared berries so as to only slightly cover them on top.
5. Fill the remaining space of the jar to the top with vegetable oil.

Grapes canned for the winter without sterilization

An unexpected combination of spices and cinnamon gives the finished snack a very unusual spicy note. This recipe is so simple that even the first experiment can boast of excellent results. Another feature of the preparation is that if you do everything correctly, the jars of treats will last for a long time.

Ingredients for 2.5 liters:

• bunches – 1600 grams;
• clove inflorescences – 5 pieces;
• allspice – 5 peas;
• black pepper – 13 peas.

For 1 liter of marinade:

• 50 grams of coarse salt;
• ¼ teaspoon cinnamon;
• 200 grams of sand;
• 100 grams of 9% acid.

Cooking method:

1. We put the jars to sterilize, if you do it like I do, then you need to pour 50-100 grams of water into each container and put it in the microwave for 10 minutes. Boil the lids for 3 minutes.

2. Add peppercorns and cloves to the bottom of the glass container. We inspect the bunches, remove rotten berries, rinse them well, shake off the water and divide them into small brushes, which need to be placed in containers.

3. Boil water and pour in fruit. Cover with lids and leave for a quarter of an hour.

4. While the appetizer is infusing, pour a liter of cold water into the cauldron, add all the ingredients for the marinade there, and place it on the hob. After stirring the mixture well, wait for it to boil, boil for 2-3 minutes and remove from heat.

5. Drain the water from the berries and fill the jars with hot marinade. We seal the workpiece hermetically, stand it upside down and let it cool to room temperature.

This delicacy is perfect in a dark corner of the room, and you can try it in a month.

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:

1. Dissolve sugar in water and boil this mixture. Remove the pan with the solution from the heat.
2. Add all the spices there, mix and leave covered for 2-3 hours.
3. Pour the resulting tincture into the prepared berries.
4. Set pressure and marinate in a cool place (not in the refrigerator) for 10 days.

Basic Rules

• give preference to table grape varieties;
• the berries must have a dense structure and reliable skin;
• Preferably preserve seedless varieties;
• separate the berries from the branches and monitor their integrity;
• do not use rotten or cracked fruits;
• rinse gently with warm water and place them in a colander to dry;
• containers for preservation are washed well, sterilized with steam or boiled and dried
• on the grill with the bottom up;
• metal lids are also sterilized;
• Place the berries in containers not all the way to the top and fill them with solution;
• pickle grapes with the addition of one of the preservatives, wine, balsamic
• vinegar or aspirin;
• be sure to use salt, sugar and spices in the form of cinnamon, cloves,
• cardamom, pepper or bay leaf.

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:

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

The snack should cool well, then it is stored in the refrigerator.

Selecting a variety and preparing grapes

Any seedless varieties are suitable for pickling.

Of the varieties with seeds, it is better to give preference to:

• "Agadai";
• "Tavriz";
• "Senso";
• "Nimrangu."

These varieties are characterized by large fruits with dense skin and loose pulp.
To increase the shelf life of the products, the raw materials must first be washed and dried. Then the berries are separated from the branches and their integrity is checked. When the fruits are fully prepared, you can start cooking. Important! If the ridges are green, leave the grapes for a couple of days as they are not yet ripe and the flavor of the final product will be affected.

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:

1. It is better to take a 1.5 liter jar. Place the prepared vine berries and lemon zest into it.
2. Heat the curry a little in a saucepan, then pour in dry white Sauvignon Blanc wine and add sugar.
3. 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.

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.

Some tips

Careful preparation of the material for preservation 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.

Recipe No. 2

Ingredients

• fresh grapes - 1 kg;
• water – 0.7 liters;
• sugar – 0.3 kg;
• 6% wine or balsamic vinegar – 100 g;
• cloves – 8 pcs;
• mustard beans – 1 tsp;
• cinnamon – 2 pcs;
• salt – 10 g;
• black peppercorns - to taste.

Pickled grapes, the recipe for which we will describe below, are an excellent side dish for meat, Provencal cabbage and fruit desserts.

Before you start cooking, prepare about 1 kg of grapes, rinse them thoroughly under running water, cut the bunches into small pieces of 3-4 berries. Pour 8 clove buds, 1 - 2 cinnamon sticks into a dry jar and place the grapes in it.

Marinade

Now start preparing the marinade. Bring 0.7 liters of water to a boil, add 0.3 kg of brown cane sugar and 10 g of salt. Wait until they are completely dissolved and remove from heat. Next, pour 100 g of 6% grape or balsamic vinegar. Pour the finished mixture into a jar with grapes and spices.

If you are preparing pickled grapes for the winter, the jars need to be sterilized. To do this, fill the pan two-thirds with water and boil for 20 to 50 minutes, depending on the volume of the cans.