Did you know that grapes can be eaten not only infresh, but also in a pickled? Marinated berries are great for salads and light snacks, and the leaves are used for cooking dolma. Although there is still a lot of time left before the grape season, no one prevents you from making a few sketches of interesting recipes in your cooking book right now.
Recipe for pickled grapes
- Berries of white grapes - 3 items;
- Berries of red grapes - 3 items;
- rosemary - 6 branches;
- White wine vinegar - 2 items;
- Garlic - 3 cloves;
- Salt - 2 tbsp. Spoons;
- Sugar - 2 tsp.
- red pepper - 1/2 tsp.
Distribute the berries of grapes to half a liter jars along with a branch of rosemary.
Vinegar poured into an enamel saucepan andAdd salt, sugar, a little pepper and chopped garlic to it. Put the resulting mixture on a plate and bring to a boil together with the remaining 2 branches of rosemary. Fill the hot vinegar in the cans and do not tightly tighten them with lids. Leave the grapes at room temperature for 30 minutes, then tightly close the lids and cool in the refrigerator for 1 hour before serving. The finished product can be stored in the refrigerator for up to 1 week.
Marinated grapes in Indian
- berries of grapes - 1 kg;
- Vegetable oil - 1 item;
- Chilli powder - 1/2 tbsp .;
- Salt - 1 tbsp. a spoon;
- Mustard seeds - 2 tsp;
- Curry leaves - 1-2 pcs.
Grapes are washed and thoroughly dried. If the berries retain at least a little moisture - prolonged storage will be impossible.
In the saucepan we heat the oil and fry itmustard seeds, curry leaves and chilli powder. We immediately add grapes. Prepare the grapes in spicy oil for about 15 minutes, after which it can immediately be poured on clean dry jars. Since we fill the berries with oil with an abundance of spices, this mixture will act as a preservative, not allowing damage to berries by oxygen and bacteria. You can store such berries for about 3 months.
Sweet marinated grapes for the winter
- berries of red grapes - 1 kg;
- Red wine vinegar - 3 items;
- Sugar - 2 1/4;
- Mustard seeds - 1 tbsp. a spoon;
- Salt - 1 teaspoon;
- Cumin - 1 teaspoon;
- Bay leaves - 8 pcs .;
- cinnamon - 4 sticks.
In sterilized cans we lay berriesGrapes. Vinegar poured into a saucepan and heated. In warmed vinegar we put sugar, mustard seeds, a little salt, cumin, bay leaves and cinnamon sticks. We bring the liquid to a boil and boil for 10 minutes over medium heat. Fill the hot vinegar in the jars and cover the jars with lids, not rolling. Sterilize the jars in a water bath, calculating the time based on the capacity of the tank. We roll the cans with lids and cool them under the blanket.
Marinated vine leaves for dolma
- leaves of grapes - 40 pieces;
- Salt - to taste;
- Lemon juice - 1/2 tbsp.
Fill a large pot with water and bringliquid in it to a boil. We lower the leaves into boiling water and cook for 30-45 seconds, after which we immediately take them out and put them in a bowl with ice water. As soon as the leaves cool, drain and drain them. We take just 5-6 leaves and put them on top of each other, after which we turn off, in the manner of a cigar.
Folded leaves are placed in cans and filledlemon juice. The water in which we scalded the leaves of the grapes is again brought to a boil and poured into cans so as to completely cover the leaves. Cover the jars with lids and put them on the water bath for 15-20 minutes, after which the lids roll and cool the cans under the blanket.