Marinating is one of the traditional methods for preparing winter supplies for many peoples of Russia.
Marinate and garden greens, and roots, vegetables, fruits and even berries. Marinated fruits make excellent snacks 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 with the appearance, but also become a piquant addition to meat dishes or alcohol.
Pickled grapes for the winter - the general principles of cooking
• Large table grapes with dense flesh and thick shells, preferably without stones, are subject to conservation. Vinogradinki must be well matured and not overripe. Grapes marinate mostly without twigs. Berries are picked from scallops, discarding damaged and rotten cracked berries. A lot of dust and cobwebs accumulate on the clusters, therefore, the selected berries should be thoroughly rinsed with warm, but not hot water and put on a colander.
• Banks, preparing for preservation, are thoroughly washed several times and sterilized over steam. When using a half-liter container, the container can be boiled and then dried well, setting it on the grid, bottom up. Metal covers for preservation also boil and dry.
• Grapes are placed in jars tightly, without reporting to the neck by 1 cm, and pour marinade. Some types of marinating include the preservation of grapes in boiling water. Boiling water is poured into the filled containers, allowed to stand for three minutes, decant the liquid and immediately pour marinade.
• There are many types of pickles for canning grapes. They differ in their composition, but each necessarily contains some preservative, allowing the preform 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. Depending on the type of marinade, various spices are added: cinnamon, Lavrushka, cloves, cardamom, peppercorns, etc. • Marinated grapes - a great snack, it is especially good with hard, not too spicy cheese. Also, the preparation can be a wonderful side dish for meat dishes.
Marinated grapes for the winter with vinegar berries
Ingredients:
• 850 gr. ripe grapes;
• 10 gr. fine salt;
• 700 ml of filtered water;
• dark sugar - 300 gr .;
• 90 ml of balsamic or grape, 6% vinegar;
• eight umbrellas of carnation;
• two cinnamon sticks.
Cooking Method:
1. Tear off the grapes from the ridges, rinse and rinse a couple of times in warm water and dry them dry by putting them in a colander or laying them on a towel.
2. Put spices in a dry sterile jar and lay dried grapes.
3. Measure out the right amount of water and pour it into the pan. On the strongest fire, bring to an intense boil, add sugar and salt and continue to cook until the solids are completely dissolved.
4. Remove the marinade from the heat, add vinegar to it and, after stirring well, pour it 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 that, pour warm water into the pan so that it covers only two-thirds of the jar. Over medium 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 fire, it should be minimal, and make sure that the temperature does not fall.
7. Carefully remove the container with the berries from the pan so that the lid does not open, and roll it with a sealer key.
Marinated grapes for the winter with mustard seeds
Ingredients:
• one and a half kilograms of dark grapes
• two glasses table, 9% vinegar;
• nine teaspoons of mustard seeds;
• 15 umbrellas stud;
• 400 ml of white table wine;
• 15 fresh black peppercorns;
• one and a half teaspoons of salt evaporated, shallow;
• five glasses of white sugar.
Cooking Method:
1. Dry the washed berries from excess moisture, put 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 put on a strong heat. As soon as it boils, lower the temperature and boil for two minutes until the salt and sugar dissolve completely. Then pour in the vinegar, stir well and remove from the stove.
3. If you keep marinated grapes in a common refrigerator compartment under a capron lid, 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 container. Fill with hot, practically boiling marinade and roll up.
5. In both cases, pour the marinade under the very neck, so that between it and the lid there is no air space.
Bright marinated grapes for the winter with a laurel without sterilization
Ingredients for 1 half-liter jar:
• black pepper, pea - 7 pcs .;
• one leaf of laurel;
• a teaspoon of salt;
• 2 tsp. refined sugar;
• 4% table vinegar - 1 tsp.
• white, dense grapes.
Cooking Method:
1. Rinse the glass floors thoroughly. For reliability, clean them with baking soda, especially the neck, and rinse off its residue well. Then put the container in a large saucepan with a little warm water, bring to a boil, boil for a quarter of an hour. Gently, so as not to burn yourself, remove the jars and place them on the grate, with their mouths down.
2. When the containers are dry, spread laurelle and peas on them. Then fill it with prepared grapes, without reporting to the neck 1 cm.
3. In a voluminous saucepan, boil water and pour boiling water over the grapes in the container. Cover with boiled lids and allow the banks to stand for three minutes.
4. After that, 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 cup of boiled water and boil.
5. In boiling water pour the bulk components of the marinade on the basis of the above calculation, and boil one and a half minutes.
6. Pour the boiling marinade over the cans, top each with a teaspoon of vinegar and roll up hermetically.
Marinated grapes for the winter with cherry leaves and aspirin
Ingredients:
• one and a half kilograms, not overripe grapes;
• mustard seeds - 1 tbsp. l .;
• 200 gr. Sahara;
• one aspirin tablet;
• three leaves of cherry;
• acetic acid food essence - 70 ml;
• three tablespoons of salt of large garden or sea.
Cooking Method:
1. Wipe the grapes off the ridges, rinse the berries well, put them in a colander. Wash the cherry leaves and dry them with a towel.
2. In a prepared three-liter jar, tightly tamping down, put the grapes, and on them cherry leaves.
3. Top with salt and sugar, 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 the vinegar essence on top. If the marinade does not reach the neck, add the remaining hot water, roll up.
Marinated grapes for the winter, in Armenian with honey
Ingredients based on 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 umbrellas of carnation.
Cooking Method:
1. Spread over sterile jars of moisture-dried grapes without twigs.
2. In each container, put in equal parts cloves and cardamom.
3. Dissolve honey and salt in warm water. Pour in the vinegar, quickly boil and pour the boiling marinade over the filled jars.
4. Cover with sterile covers and roll up.
Marinated 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;
• carnation 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 the mustard into a large saucepan, fill it with the specified amount of water and leave, stir well, to infuse for 7 hours.
2. After that add salt, add sugar, put all the spices and place on medium heat. As soon as boils, stir and set aside with heat, cool. 3. Pour the grapes laid out in cans with cold marinade, cover with sterile lids and place the containers on the grid in a wide saucepan.
4. Pour in water so that it covers two-thirds capacity and simmer slowly. 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 covers with the sealer key.
Marinated marinade for the winter - cooking tricks and helpful tips
• Do not use “Isabella”, an aromatic grape variety is good for compotes and wine, but it is not marinated. It is not recommended to marinate the widespread variety “Lydia”.
• If you want to preserve a wine berry with twigs, you should not take a whole bunch. It must be disassembled by small twigs with five or six berries, not more.
• Do not tamp the berries too tightly in the jars. This is necessary so that all grapes are marinated evenly.
• Before preparing containers for preservation, carefully inspect their neck. There should not be chips on the rim, otherwise the cover will not roll tightly with the key and the preservation will explode. Inspect and integrity of the glass jar for integrity, if there are cracks, it will crack under the influence of hot marinade.
• Like all winter preparations, containers with pickled grapes are recommended to be cooled only under a blanket, setting it upside down.
