It is not necessary to prepare sweet preparations from grapes for the winter. For example, it can be marinated using vinegar and spices. The more vinegar there is, the sharper the grapes will be. The recipe is very simple, does not require pasteurization of the product in cans.
In winter, pickled grapes can be used to prepare savory snacks for meat or alcoholic drinks. Having tasted it, you will look at the usual berry from a completely different angle, revealing new facets of its taste.
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Ingredients:
Grapes - 1 kg.
Water - 1 liter.
Salt - 1 tsp
Sugar - 2 tablespoons
Vinegar 9% - 70 ml.
Bay leaf - 3 pcs.
Black peppercorns - 6 pcs.
Ground cinnamon - 1.5 tsp
Cloves in buds - 6 pcs.
Step by step recipe:
Prepare food and containers (3 jars, 500 ml each).
Wash the grapes well in water, without separating the berries from the main branch, in order to retain all the juice.
Only after washing the berries, tear them off from the branches, lightly pour over running water. Sift out crushed and spoiled grapes at the same time.
Pre-clean storage jars with baking soda, wash and sterilize. Then dry them completely. Sterilize the lids in boiling water.
Lay a bay leaf at the bottom of dry jars, add ground cinnamon, throw clove buds.
Then put the grapes in the container tightly to each other, while not damaging their integrity.
Prepare the marinade separately. Pour water into a saucepan, add salt and granulated sugar, throw pepper. Boil for 3 minutes, add vinegar at the end.
Pour the hot marinade over the grapes in jars, immediately tighten with sterile lids as tight as possible.
Thanks to natural acid and vinegar, canned grapes can be stored perfectly even without pasteurization. Check the tightness of the twist by placing the jars on their side, the marinade should not leak.
Wrap the jars tightly with a warm blanket so that they cool slowly throughout the day. Then send the blanks to the cellar or other place for this product.
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