Pickled grapes for the winter in jars: a recipe without sterilization at home

Prepared by Prika

08/13/2019 Cooking time: 20 min

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The unusual taste of pickled grapes will be appreciated by those gourmets who love sweet and sour food combinations. If you wish, you can add mustard seeds when harvesting, and pickled berries will scatter with a bang!

Rules for choosing grapes for conservation

To prepare pickled grapes, you need to carefully select the ingredients. This is required not only to improve its taste, but also so that the blanks retain their freshness as long as possible.

The best grape varieties suitable for conservation are:

Nimrang;
Tabriz;
Senso;
Agadai.

It is these varieties that are characterized by large fruits, a dense shell, and loose flesh. Seedless grapes are also considered an excellent option for canning. In order to preserve the freshness of the preparation for a long time, the berries should be carefully sorted out before cooking. The fruits should be free of dents, cracks, signs of rot. The vine branch should not be light green - this shade indicates that the berries are not ripe.

After the berries are sorted out, you can proceed to pickling them.

What varieties are better to choose

Almost all grape varieties are suitable for the preparation of this drink, be it white, red, pink or black. The main thing is that its berries are ripe, fresh, without damage and especially without any signs of decay.

Nevertheless, there are varieties that are most preferable in order to cook good compote, which is favored by the dense skin and the same pulp of their berries.

These varieties include:

"Isabel";
"Karaburnu";
Muscat.

Pickled grapes: a simple preparation for the winter

One of the easiest to prepare blanks is considered to be the one that is prepared according to the classic recipe.

Required Ingredients:

2.5 kilos of grapes;
1 glass of vinegar essence;
4 glasses of water;
2 dessert spoons of salt;
1.5 cups of sugar;
1 pinch of cinnamon;
2 bay leaves;
1 clove;
3 allspice peas.

How canning takes place:

Salt and sugar dissolve in water. The liquid is put on fire, seasoned with cinnamon, bay leaves, cloves, pepper, mixed and brought to a boil. The marinade is cooked for 5 minutes and then supplemented with vinegar and removed from heat.
The berries are washed, dried, distributed to the banks.
The hot marinade is poured into the blanks. The jars are covered with lids and sent for sterilization. The curls should be sterilized within 20 minutes.
The blanks are sealed, placed upside down, wrapped in a blanket and left alone for 1 day.

Interestingly, these pickled grapes are compared to olives in their taste and appearance. To ensure the maximum similarity of grapes to olives, choose green or black varieties.

Grape jam

A very interesting jam comes out of the grapes, especially if you add spices such as ginger, cinnamon, nutmeg and cloves to it.

Recipe:

Take grapes and sugar in a ratio of 4: 2.
The berries are washed, dipped in boiling water. Boil for 10 minutes, discard in a colander and grind through a sieve.
It turns out puree from grapes, sugar is poured into it and boiled, stirring, until the mass thickens.
Spices are added:

1.5 teaspoons of ground ginger and cinnamon;
on the tip of a knife of ground nutmeg;
5 pieces. carnations.

Stir and cook for another 2 minutes. Hot jam is packed in sterilized jars, rolled up.

Recipe for pickling grapes without sterilization

You can also pickle grapes at home in a dessert way. The berries prepared according to this recipe have a bright, rich taste and are very similar to the taste of ripe grapes.

To preserve berries, you must:

0.8 kilos of raisins;
70 milliliters 9% vinegar;
600 milliliters of water;
160 grams of sugar;
1 cinnamon stick.

How to cook without sterilization:

Kishmish gets over, washed in cool water, dried and poured into a liter jar.
Water is poured into a separate saucepan, sugar is added and cinnamon is added, the liquid is mixed, cooked for 6 minutes.
The marinade is removed from the burner, mixed with vinegar. Cinnamon is removed from the liquid.
The berries are poured with hot marinade, the blanks are immediately rolled up, placed upside down, insulated and left for 12 hours.

Such an appetizer will become not only an excellent dessert, but also a good appetizer for light white wine. In this case, canned grapes are best served with a slice of cheese.

Classic recipe

This grape preservation recipe is a great addition to grilled meats. It is good if the grapes are marinated in large containers, then they are marinated in large bunches and it looks beautiful on a dish served on the table.

Marinade Ingredients:

Water - 1 l;
Sugar - 100 gr.;
Vinegar 9% - 100 gr.

Recipe:

To prepare the marinade, you need to mix the products and boil for 5 minutes.
We put the washed grapes in jars. Add cloves, bay leaves and fill with boiling marinade.
We set to sterilize a 1 liter jar for 12 minutes.
Roll up and then wrap up for 6 hours.
It is good to use in salads instead of prunes and the salad will sparkle with new colors.

How to preserve isabella for the winter

The best option for preserving isabella for the winter is to make jam from it.

For this you need:

1 kilo of isabella;
1 kilo of sugar;
100 milliliters of grape juice.

How to make jam:

The berries are washed, dried, sprinkled with half the sugar and left for 10 hours.
The rest of the sugar is mixed with juice and put on fire. The liquid is brought to a boil and cooked until the sugar granules are completely dissolved.
The syrup is cooled to room temperature and then mixed with the berries.
The mass is put on a quiet fire and cooked until all the grapes settle to the bottom of the pan.
Hot jam is poured into clean cans, sterilized for 15 minutes, sealed with a seaming machine.
The workpiece is turned over and insulated.

The jam prepared according to this recipe turns out to be rich not only in its taste, but also in its color. Most often, isabella takes on a black tint.

Grapes with mint and rosemary

They say that the grapes are pickled for the winter, so the old recipe tastes like olives. You can check it yourself.

Ingredients:

Kishmish grapes - 400 gr.;
Black peppercorns - a quarter teaspoon;
Dried mint - 1 tsp
Dried rosemary - 1/2 teaspoon
Fresh ginger - 10 gr.;
Bay leaf - 2 pcs.;
Water - 200 gr.;
Sugar -100 gr.;
Vinegar 9% - 5 tbsp l .;

Recipe:

First, prepare the marinade, mix all the ingredients except grapes, fill with water and bring to a boil.
Let it boil for about 5 minutes and cool.
Wash the berries, separate the stalks and prick in two or three places.
We put everything in clean jars, add rosemary, and fill it with lukewarm marinade.

Pickled grapes in Georgian style

A distinctive feature of this recipe is that in the process of preparing the blank, not individual berries are used, but small bunches.

So, in addition to grapes, you will need ingredients for pouring - for 1 liter of water you will need:

2 tbsp sugar
2 dessert spoons of salt;
500 milliliters of 6% vinegar;
9 allspice peas;
5 bay leaves;
some olive oil;
1 pinch of cinnamon;
2 clove buds.

Pickling takes place according to the following technology:

Spices are placed at the bottom of the washed cans.
Large clusters are divided into small ones so that one of them contains only 6-7 grapes. The bunches are washed, scalded, dried and placed in a clean container.
A light load is installed on the grapes so that the berries do not float. The load is fixed with two sticks inserted into the neck in a crosswise position.
The grapes are poured with vinegar, boiling water, in which salt and sugar were previously dissolved.
Then oil is gently poured onto the top of the workpiece. The oil should form a layer half a centimeter thick.
The workpiece is covered with parchment, tied and stored at a temperature not exceeding 10 degrees for a month.

At the end of 30 days, a Georgian grape snack can be opened and eaten, while the jar should be moved to a cool place.

How to prepare grapes at home

Grape berries have a pleasant taste, high content of sugar, minerals, organic acids, vitamins of different groups. For the preparation of any dish, not only bunches are used, but also young leaves. Below will be presented the best recipes from grape fruits.

Grape jam

Fragrant jam with seeds will not only cheer you up in cold winter time, but also nourish the body with vitamins and mineral compounds.

1 kg of bunches;
800 g granulated sugar;
300 ml of water;
½ tsp citric acid;
a pinch of vanillin.

after sorting, the fruits are washed, dried, blanched, cooled in cold water, dried;
water with sugar is boiled in a saucepan, fruits are added, removed from the stove, left for 5-6 hours;
the mass is boiled, boiled for 10-15 minutes, stirring often, cooled again for 7-8 hours.

The liquid is re-boiled and cooled, after which it is finally boiled, mixed with citric acid, vanilla, and poured into sterilized bottles.

Canned grapes are stored for 2-3 years in a dark, dry, cool room like a basement, cellar. If you don't want to mess around with preserving, making "raw jam" without sterilization would be an excellent solution.

Such a twist is stored for up to 3 months in a refrigerator.

Grape juice

Juice from grapes can be obtained in different ways - using a juicer, hand pressing, blender. The resulting liquid is boiled, poured into jars, sterilized or immediately served. Such conservation will not only quench your thirst, but also strengthen the body, nourish it with vitamins, macro- and microelements.

A grape drink is prepared in two ways:

No cooking. The berries are washed, squeezed out the juice, insisted for 2-3 hours, filtered through a gauze piece. The liquid is poured into an enamel pan, heated to 95 ° C. Pouring the drink into sterilized bottles, it must be rolled up with plastic caps.
With sugar and water. For harvesting, sugar (800 g), berries (10 kg), water (3 l) are used. The washed fruits are crushed in a juicer or meat grinder, grind the mixture through a sieve, poured into a boiling container. From 10 kg of grapes, 5 kg of pulp will be obtained, which is poured into 0.5 liters of water. Everything is mixed, boiled, boiled for another 15-20 minutes. After removing from the stove, the liquid is cooled for 2 hours. The mixture is boiled again, mixed with sugar (100 g per 2 kg of berries). After the sugar grains are completely dissolved, the mass must be poured into jars and tightly corked.

Grape dessert for the winter

You can prepare jam from whole grape berries for the winter... Such a delicacy is a real dessert, because grapes, interacting with walnuts, reveal their taste to the maximum. To prepare dessert you need:

500 grams of grapes;
500 grams of sugar;
1 handful of walnuts;
50 milliliters of water;
a pinch of vanillin.

How does conservation work:

The grapes are sorted, washed, blanched for 6 minutes.
In a separate saucepan, the water is mixed with the sugar. The container is placed on the burner, and the sugar in it is brought to complete dissolution.
Blanched grapes are immediately transferred to hot syrup, everything is mixed and cooked for another 5 minutes, removed from the burner, covered with a lid and infused for 5 hours.
During this time, nuts can be prepared. For jam, you need halves of their kernels. It is advisable to pre-rinse and dry the walnut.
A saucepan with grapes is put on fire, its contents are brought to a boil, mixed with vanilla and nuts. Everything is mixed, cooked for 20 minutes, laid out in sterilized jars, sealed and left to cool.

Cooked jam can be stored at room temperature in a dark place. According to a similar recipe, you can prepare grape jam with orange peel.

How to prepare grapes at home

Grape jam

Fragrant jam with seeds will not only cheer you up in cold winter time, but also nourish the body with vitamins and mineral compounds.

1 kg of bunches;
800 g granulated sugar;
300 ml of water;
½ tsp citric acid;
a pinch of vanillin.

after sorting, the fruits are washed, dried, blanched, cooled in cold water, dried;
water with sugar is boiled in a saucepan, fruits are added, removed from the stove, left for 5-6 hours;
the mass is boiled, boiled for 10-15 minutes, stirring often, cooled again for 7-8 hours.

The liquid is re-boiled and cooled, after which it is finally boiled, mixed with citric acid, vanilla, and poured into sterilized bottles.

Such a twist is stored for up to 3 months in a refrigerator.

Grape juice

A grape drink is prepared in two ways:

No cooking. The berries are washed, squeezed out the juice, insisted for 2-3 hours, filtered through a gauze piece. The liquid is poured into an enamel pan, heated to 95 ° C. Pouring the drink into sterilized bottles, it must be rolled up with plastic caps.
With sugar and water. For harvesting, sugar (800 g), berries (10 kg), water (3 l) are used. The washed fruits are crushed in a juicer or meat grinder, grind the mixture through a sieve, poured into a boiling container. From 10 kg of grapes, 5 kg of pulp will be obtained, which is poured into 0.5 liters of water. Everything is mixed, boiled, boiled for another 15-20 minutes. After removing from the stove, the liquid is cooled for 2 hours. The mixture is boiled again, mixed with sugar (100 g per 2 kg of berries). After the sugar grains are completely dissolved, the mass must be poured into jars and tightly corked.

For juice, grape varieties like Isabella, Cabernet, Lydia are suitable.

Pickled grapes

You can prepare a dish from the following products:

3-4 peas of allspice;
2-3 pcs. carnations;
1 cinnamon stick;
3 kg of grapes;
800 ml of water;
300 g sugar;
1 tbsp. l. vinegar.

The bottom of the sterilized container is covered with spices washed with berries. Water and sugar are boiled in a saucepan, boiled for 10-15 minutes, mixed with vinegar.
Pour 150 ml of brine into the jars, cover with lids.

After 10-15 minutes, the jar is rolled up, turned over, sent under a warm blanket.

You can close the jelly for the winter from the following components:

1 kg of bunches;
400 ml of water;
750 g sugar.

The washed, dried berries are poured with water, boiled, boiled for 15-20 minutes. After softening the fruits, the juice is filtered through cheesecloth, squeezed, the thick is squeezed out several times, filtered, mixed with the juice.
The liquid is boiled, the juice should boil down, decrease in size by 2 times.
Gradually, sugar is introduced into the mass, boiled until thickened.

The thickened jelly is poured into a jar, rolled tightly.

Grape vinegar

Meat or fish marinated in grape vinegar turns out to be amazingly tasty, you just lick your fingers.

1.5 kg of grape pulp;
1.5 liters of water;
250 g granulated sugar.

The pulp is poured into a sterilized container. Water and sugar are boiled in a saucepan, poured into the pulp.
The bottle is tied with a tight gauze piece, insisted for 3 months in a warm place.
The finished vinegar must be filtered through cheesecloth.