Grapes pickled for the winter; the best recipes

Grapes pickled for the winter - the best recipes

Pickled berries are no less tasty than our usual cucumbers, tomatoes, and cabbage. Special, spicy, pickled grapes for the winter are a good appetizer for a festive or daily table. Believe me, she does not remain without attention and compliments. In addition, pickled berries are served with meat and fish dishes and are used in the development of various salads. In my selection there are several more favorite recipes for preparing them at home. Take your pick and roll up your sleeves.

For pickling, select large berries with thick skin and juicy pulp. Table grape varieties Kodryanka, Strashensky, Ekstaz, Kesha-2 meet these requirements.

Pickled grapes for the winter - a regular recipe in jars

Keep the most common version of the preparation, which can be used for any grape varieties, snow-white and black.

Useful for each 0.5 liter jar:

Grapes – 300 gr.
Bay leaf.
Flavored peppercorns – 3 pcs.
Cloves – 2 sticks.
Sweet sand – 2 small spoons.
Salt – ½ small spoon.
Vinegar 9% - 20 ml.
Water.

Remove the berries from the branches, rinse, and spread them in an even layer on a towel to dry thoroughly.

Place a bay leaf on the bottom of sterilized jars. Fill them to the top with berries.

Pour boiling water over, covering the berries one hundred percent. Cover with lids and leave to warm for 10 minutes.

Pour the infusion into a saucepan, add salt and sugar, pepper, and cloves. Boil the marinade. When the spice grains dissolve, pour in the vinegar and let it boil again.

Fill the contents of the jars with marinade.

Roll it up or screw it on with screw caps. Turn the containers over onto their lids and wrap them warmly. When the workpiece has cooled, check the seal density and move it to the cellar or unheated pantry.

Snow-white grapes marinated for the winter without sterilization

Another recipe for delicious pickled berries, with the addition of cinnamon. Most suitable for snow-white grape varieties.

You will need for a liter jar:

Snow-white grapes, preferably seedless – 0.5 kg.
Ground cinnamon - a pinch.
Vinegar 6% - 100 ml.
Sugar – 100 gr.
Salt – 2-3 small spoons.
Allspice – 2 peas.
Cloves – 2 pcs.
Water – 400 ml.

Make the marinade by boiling water with vinegar, sugar and salt. Immediately add cloves, cinnamon and fragrant peas.
Place the washed berries tightly in a jar and pour in the bubbling marinade. Roll it under the lid. Cool upside down under a warm cover. The next morning, check the seaming properties, transfer the preservation to the cold. The grapes will be ready after 3-4 days.

How to pickle grape leaves for dolma

Naturally, leaves for dolma can currently be purchased at any large grocery store or market. But preparing them for the winter is so simple that it would be a sin not to stock up by marinating them at home.

Grape leaves – 120 pcs.
Snow white wine vinegar – 200 ml.
Salt – 2 huge spoons.
Sugar - a large spoon.

Prepare young green leaves. Wash, place on a towel and dry thoroughly.
Take 6 pieces in a stack (stack on top of each other), wrap them in a roll.
Place the rolls in jars, standing upright. Stuff tightly so that more can fit in.
Make the marinade. Boil a liter of water, add spices. Pour the marinade over the leaves. Twist it, turn it over and let it cool slowly, wrapping it warmly in a blanket. Store as usual, in a cool place.

Pickled grapes - recipe with mustard

In my opinion, this is the best pickling recipe. Mustard adds some piquancy to the preparation. Not only the berries are tasty, but also the marinade itself.

Grapes – 500 gr.
Mustard beans - 1.5 small spoons.
Peppercorns - a teaspoon.
Cinnamon – ½ teaspoon.
Carnation buds – 4 pcs.
Sugar - a glass.
Salt – ¼ teaspoon.
Vinegar 6% - glass.

Separate the berries from the branches, wash, and place in jars.
Pour boiling water over it, hold for 10 minutes, then pour the infusion into a saucepan.
Prepare the marinade by boiling water and adding all the ingredients listed in the recipe.
Fill the jars with marinade and seal them using any method. Place it on your butt, wrap it up, and cool it slowly. The next day, check the seal density. Store canned food in a cool place.

Grapes marinated in Georgian style with olives

Spicy berries will be needed to decorate main courses and go into salads.

Useful for 1 liter of water:

Bay leaf – 5 pcs.
Allspice – 9 peas.
Cinnamon – a pinch.
Carnation - a pair of buds.
Salt – 2 dessert spoons.
Sugar – 2 tablespoons.
Vinegar 6% - 0.5 liters.
Olive oil.

Place all the listed seasonings on the bottom of the jars.
Wash the grapes, divide into brushes with 7-10 berries. Scald them with boiling water and discard in a colander.
Place the berries in jars and pour in the required amount of vinegar.
Boil water, adding salt and sugar. When the spice grains dissolve, pour the water into a jar.
Very carefully pour olive oil into the jars; it should cover the berries, forming a dense layer. Layer thickness 0.5 centimeters.
Tie the neck with parchment or cover with a nylon lid. Store in a cool room with a temperature no higher than 10 o C. Preservation is ready for use after 30 days.

We marinate grapes in Armenian style

It is believed that the Armenians were the first to pickle the sweet berry. Keep a recipe that has been passed down from generation to generation. For harvesting, take medium-sized dark berries.

Grapes – 1 kg.
Vinegar 9% - 200 ml.
Honey – 50 gr.
Water – 100 ml.
Cardamom, seeds – 5 pcs.
Cloves – 5 buds.
Sweet sand – 50 gr.
Salt – 20 gr.

Prepare a marinade from the ingredients listed in the recipe.
Rinse the brushes, remove the berries, and dry.
Place in a pre-sterilized jar. Pour in the boiled marinade. Close it under the nylon lid and place it on the refrigerator shelf.

Spicy grapes with sunflower oil, marinated in a rustic style

Grapes – 0.5 kg.
Wine vinegar – 2 huge spoons.
Unrefined sunflower oil (flavored) – 100 ml.
Garlic - a couple of cloves.
Water – 0.5 liters.
Bay leaves - a couple.
Reddish hot pepper – ½ small spoon.
Salt – 2 small spoons.
Sugar – 1.5 huge spoons.
Rosemary - sprig.
Fragrant peas – 3 pcs.
Cinnamon stick.

Divide the garlic, rosemary and hot pepper into several parts.
Place a little at the bottom of the jar, then add a layer of grapes. Sprinkle with seasonings again. Mix the layers of berries, sprinkling seasonings, until the jar is full.
Cook the marinade by adding other spices and seasonings to boiling water. Pour into a jar.
Carefully pour the oil on top, roll it up and place the workpiece in the cold.

Video recipe for pickled grapes from Grandma Emma

The beautiful grandmother carefully teaches about the simple preparation of winter preparations. Learn by repeating her actions. Successful sunsets for you, may your grapes be the most delicious!

7 best pickled grape recipes

There are a lot of recipes for pickling vegetables. Containers with tomatoes and cucumbers are an integral part of our refrigerators and bins. Everyone is already accustomed to such conservation and it won’t surprise anyone enough. But good housewives always have several special jars of twists hidden away, which make guests and household members go into ecstasy. One of these mind-blowing delicacies is pickled grapes for the winter.

Pickled berries are served as a side dish for beef, lamb, fish and cheeses. The combination with bunny, reddish and snow-white wine tastes wonderful. 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, using them for honey 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 huge 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, fish and cheeses.

The pickled berries have an extraordinary taste, a unique smell, and a beautiful aftertaste. The pulp 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 making them. The most delicious recipes for pickled grapes, tested by time and housewives:

Mediterranean traditional 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 making these recipes are given below. But first you need to carefully slow down your 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, because the injured skin may tear during sterilization. In this case, you will not get the taste and appearance that pickled grapes should have.

Jars with lids must be sterilized in advance.

Mediterranean (traditional) pickled grapes recipe

Ingredients for 1 liter jar:

grape;
400 ml water;
80-100 grams of vinegar 5%;
100 grams of sugar;
2 teaspoons salt;
3 pieces each of the consistency of peppercorns;
3 buds of cloves;
ground cinnamon on the tip of a teaspoon

Manufacturing:

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

This delicacy will be ready for consumption in 5 days.

When canning for long-term storage for the winter, you need to sterilize pickled grapes for 20 minutes in hot water.

Pickled grapes without adding water

Ingredients for 1 liter jar:

0.5 kg of cooked 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 dark peppercorns;
0.5 tsp. spoons of cinnamon or 1 stick;
3 buds of cloves.

Manufacturing:

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 with 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 dark peppercorns;
1-2 peas of aromatic pepper;
bitter 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.

Manufacturing:

Cover the bottom of the container with bay leaf, add dark and aromatic peppercorns, cut 2-3 cm from the top of the bitter pepper pod and add crushed garlic cloves.
Separate a bunch of grapes into small pieces of several grains.
We fill the jar, not reaching 2 cm 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 purchased 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 barely cover them on top.
Fill the remaining space of the jar to the top with vegetable oil.

Grapes marinated like olives

For this recipe you need a large dark or snow-white variety of seedless berries. Kishmish and Kesha are approaching completely.

Ingredients:

Cooked berries 1 kilogram;
water 600 grams;
wine vinegar 3% -250 g;
sugar 150 gr;
cinnamon – 1 teaspoon;
allspice - 4 peas;
cloves -6 buds;
star anise - 4 pcs.

Manufacturing:

Dissolve sugar in water and boil this mixture. Remove the pan with the substance 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. Large, dense berries, preferably seedless, are useful for this recipe. The Kishmish variety is excellent.

Ingredients:

mozzarella cheese (can be replaced with other sheep cheese) - 500 grams;
grapes - 300 grams;
olive oil-600 gr;
garlic - 1 head;
reddish bitter pepper - 1 pod;
fresh rosemary 2 sprigs;
a mixture of peppercorns and a pinch of cloves.

Manufacturing:

Wash the berries and cut them in half. If there are seeds, they should be removed.
In a mortar, crush a pinch of peppercorns and cloves.
Pour oil into a saucepan (preferably olive).
Peel one head of garlic, crush or cut it into oil.
Add there the chopped pod of reddish bitter 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 containers. Leave for two hours.

The appetizer must cool thoroughly, then it is stored in the refrigerator.

Grapes in wine marinade

Ingredients:

Dry snow-white wine Sauvignon Blanc - 300 ml;
zest from the peel of 1 lemon;
bunches of black varieties - 600 grams;
curry-4 tablespoons;
sugar -4 tablespoons.

Manufacturing:

It is better to take a 1.5 liter jar. Place the prepared vine berries and lemon zest into it.
Heat the curry briefly in a saucepan, then pour in dry snow-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 the berries are in the filling. Adjust the pressure as needed.

Some advice

Careful preparation of material for preservation is the key to successful harvesting. If you create pickled grapes for the winter correctly, then 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 very greenish or overripe berries;
in recipes where 9% vinegar is used, the berries are simply picked from the bunch, leaving no tails;
vinegar 9% can be changed to 6 or 5% because the marinade with it comes out very sharp and sour;
grapes pickled without sterilization are stored in the refrigerator for no more than 2 months.

Pickled grapes recipes

Content:

Pickled grapes are very tasty

Pickled grapes are a very tasty, necessary and unusual snack, especially for northern regions and states. A wonderful jar of perfectly prepared pickled grapes will decorate any table, as well as a unique and inimitable gift for gourmets and connoisseurs of savory food.

grape with thick skin, crispy and fleshy pulp are more suitable for pickling Slightly unripe berries marinate well

There are many recipes for pickling grapes . The most common recipes are based on marinade infusions made from acetic acid with sugar and spices and grape juice with mustard.

Video about pickling grapes

Pickled grapes based on vinegar fillings

The grapes are selected, washed, the berries are separated from the ridges or the bunch is divided into small branches and placed tightly in glass jars.

To make the marinade fill, take (per every kilogram of berries) one glass of 3% vinegar, two glasses of water, one glass of sweet sand and a teaspoon of salt. To 1 liter of solution add a small piece of cinnamon, five to six peas of aromatic pepper, a pinch of cloves and two or three bay leaves.

For pickling grapes, it is best to use wine vinegar. You can also use fruit or table vinegar, which must contain at least 4% acetic acid and 1% alcohol. You should not use vinegar essence for marinade. The vinegar should be transparent and unstained, because the taste properties of pickled grapes depend on it in almost everything. A more harmonious and palatable marinade containing 0.6-0.8% acetic acid, but in this case the grapes should be pasteurized during pickling or stored at a temperature not exceeding 3°C. For the best preservation of pickled grapes without pasteurization, the acetic acid content is increased to 1.25-1.5%, the sugar content in the finished marinade is increased to 15-20%, and the salt content is increased to 1%.

The marinade is prepared as follows: measure the required amount of water into an enamel pan, add sugar and salt, put on fire and boil for 10-15 minutes. After this, the hot solution is poured through a thin cloth or thick sieve into an enamel or glass container, into which a measured amount of vinegar is previously poured, and the container is covered with a lid or thick gauze. This is necessary to defeat harmful microbes previously contained in the vinegar. Slightly cooled marinade is poured into the grapes (10 kg of berries require 5 liters of marinade) so that the layer above the berries is 2-3 cm. To prevent the berries from floating when pouring, you need to insert two clean twigs or two planks folded crosswise into the neck of the jar.

To protect the marinade from possible oxidation, its surface is poured with a layer of vegetable oil of 0.5-1 cm. The jar is tightly closed with a plastic lid and stored in a dry and cool room.

Marinating the grapes lasts about a month. Ready-to-eat pickled grapes can be stored for several months in a dry room with an air temperature not exceeding 10°C. When pickling grapes and storing them, you must maintain cleanliness and protect the marinade from dust and, along with it, microbes.

Pickled grapes with mustard

The recipe for pickled grapes with mustard is as follows. Selected and cleaned bunches with dense berries are laid out in the shade for several hours in advance. Then they are cut into small branches or placed as a whole in prepared jars or small wooden barrels.

Any layer of berries (15 cm thick) is sprinkled with a small amount of mustard. The container filled to the top with grapes is filled with pre-cooked grape juice, tightly closed with lids and placed in a cool room.

During storage, slight fermentation may appear when the pickled grapes acquire a slightly acidic but pleasant taste.

Marinades recipe 1st

Ingredients of the filling : for 1 liter of water - 700 g of sugar, 150 ml of table vinegar, 5-8 clove buds, a piece of cinnamon.

Wash the freshly picked bunches thoroughly, remove unhealthy and warped berries with blunt-tipped scissors and place in prepared jars. Beforehand, put spices on the bottom of the jar.

To make the marinade mixture, bring water to a boil, add sugar, filter, then add vinegar. Fill jars with grapes with hot filling and pasteurize at a temperature of 85 ° C: half-liter jars - 20 minutes, liter jars - 30, three-liter jars - 40-50 minutes. Cool the jars by evenly adding cool water to the pasteurization container (this will prevent the berries from cracking). Seal with tin lids

Recipe 2

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

Fill jars with grapes with hot filling (see recipe 1). To prevent mold, pour a thin layer of bubbling vegetable oil on top of the marinade. Seal the jars with tin or plastic lids or tie them with parchment. Store in a cool place.

Marinated grapes in Georgian style

Filling composition : for 1 liter of water - 1 tbsp. spoon of sugar, 2 teaspoons of salt. 0.5 liters of fruit or table vinegar 6%, 10-12 peas of aromatic pepper, 4-6 bay leaves, 2-3 buds of cloves, a piece of cinnamon.

Divide bunches of grapes with large fleshy berries and dense skin into parts with 5-6 berries in each, carefully wash, rinse with bubbling water and place in small barrels, clay or glass containers. To prevent the berries from floating out, apply a little pressure; Insert 2 twigs crosswise into the neck of the jar.

Place the spices on the bottom of the container before filling it. Pour the vinegar into a bowl with grapes and spices, then add the hot sauce with sugar and salt dissolved in it. To prevent mold, pour a thin layer of bubbling vegetable oil over the marinade.

Wrap the filled container with parchment paper and store at a temperature not exceeding 10 °C. The maturation of the marinade lasts about a month. At the indicated temperature, the marinade can be stored for a long time.

Marinated grapes in Moldavian style

Ingredients of the filling : for 1 liter of water - 300-500 g of sugar, 100-120 ml. table vinegar, 10 buds of cloves, a piece of cinnamon.

Trim the grapes with scissors with pieces of the stems, wash and place in jars up to their hangers. Pour boiling water over it and drain after 5-10 minutes. After this, pour in the bubbling marinade with spices, seal and keep “under a fur coat” until it cools completely.

Pickled grapes for the winter without sterilization

Ingredients

Bay leaf – 3 pcs.

Black peppercorns – 9 pcs.

Ground cinnamon – 1.5 tsp.

Carnation in buds – 6 pcs.

42 kcal
10 min.
5 minutes.
15 minutes.

Photo of the finished dish

Rate the recipe

Step-by-step recipe with photos

Do you want to cook something unusual and tasty for the winter? Use this recipe.

Pickled grapes are the most delicious dish. It is prepared without sterilization, in almost 10 minutes.

In winter, these grapes can be served as an appetizer, canapés, sandwiches or salads can be prepared with them; they are perfectly mixed with meat, wine and cheese.

I’m sure he will be the center of attention at the gala table. I recommend trying it!

To make pickled grapes for the winter without sterilization, prepare the required set of ingredients. You can choose any variety and color of grapes, the main thing is that the berries are dense.

Carefully wash the grapes in a bowl, then rinse under running cool water.

Pick all the berries from the bunch, throw away any spoiled or limp ones. Pour hot water over the grapes for 1-2 minutes so that they steam and become a little softer. Drain the water.

Sterilize containers and boil lids. Place a bay leaf, three black peppercorns, two clove buds and 0.5 tsp at the bottom of each jar. ground cinnamon.

Fill the jars with grapes to the very top.

Boil water (1 liter) separately in a saucepan, add sugar and salt. Boil, stirring, until the crystals dissolve. At the very end, add vinegar and remove the pan from the heat. Fill the contents of the jars with the prepared marinade.

Cover with lids and roll up.

Turn the jars upside down and wrap them in a warm blanket. Leave in this position until completely cooled.

Pickled grapes for the winter (without sterilization) are ready. It must be stored in a dark, cool place.