Pickled grapes

Pickled grapes

Category: Blanks

Ingredients
grapes	1 kg
salt	1.5 h / l
vinegar	1.5 h / l
sugar	3 h / l
Bay leaf
peppercorns
hot water

Cooking method

• * Prepare 3 jars with screw caps, 0.5 l each. (they must be clean and dry)
• * At the bottom of each jar, put a bay leaf, a pinch of peppercorns. (+ any spices to taste can be used, I didn't add anything else)
• * Grapes (any variety can be, preferably sour) separate from the branches, leaving only whole good berries.
• * Gently pour the grapes into the jars, leaving about 1 cm empty at the top. (this is important so that the banks do not burst)
• * Pour salt, sugar on top, pour with vinegar, then pour boiling water over the grapes, remembering the empty 1cm!
• * Gently tighten the cans with the lids (do not tighten tightly with all your strength, so as not to rip off)
• * At the bottom of a stainless steel pot, put a silicone mat or cotton towel in several layers.
• * Put closed cans in a saucepan, pour hot water just above half the height of the can.
• * Vegetables program 10 minutes.
• After the end of 2 hours, do not open the multicooker, the cans must cool naturally (otherwise they may burst).
• Stored without refrigeration, as usual preservation. Can be added to salads or just as a snack.)

Cooking program:

vegetables

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A very interesting recipe. Forum breaks stereotypes! Already salted lemons, perhaps, and pickled grapes. Thanks for the recipe! How soon can you eat this masterpiece? I can't wait to try ...

So when you want - you can already eat it! :)
We had a forced measure - we were in the vineyard, the three of them gathered more than 100 kg of grapes ... Already homemade wine is being made, they got drunk, just ate, sorbets (like ice cream) and all kinds of desserts from it, too, in the end so far in the direction of grapes We can’t look !: yes: So I’m looking for how to keep it for the winter. This recipe has already been tested, instead of olives it goes well, + for the experiment, I just rolled up grapes with sugar, if it works out - then I'll write the recipe.))

[Skifiya]

Skifiya, thanks for the recipe!
How much vinegar do you use?
I'll try to roll it up.

To your health! :) Vinegar is the most common 9%. Although, logically, it will be even tastier with grape vinegar. You can try it if you have it at hand.

[Skifiya]

I have an apple one, it is also softer than usual, but it is 6%.
Skifiya, tell me, plz, how the grapes change in the twists - otherwise we only eat it alive here ... Although, I once tried a Rostov grape compote, there the grapes had a hard skin and soft, like Isabella's, pulp with seeds. You can't add this to a salad.
And whether the berries become soft, otherwise it will not be added to the salad, not mixed ... Although, the softness of the term. processing depends.
And a couple more questions.
After reading your recipe, you say that cover slightly with the lids, then for processing and then do not pull out until it cools. So the lids are not tightly closed all this time? Or at the end of the program, the vegetables need to be opened with a cartoon, the lids should be screwed on tightly and allowed to cool? When do you tighten the lids completely?
Do you have a regimen of vegetables with pressure? And at what temperature?
Thanks in advance for the answers
Tortured you with questions

Depends on the variety and degree of ripeness, the harder the grapes are initially, the more intact it will be in seaming. My grapes were ripe and soft - about 30% of the skin burst, but the berry retains its shape, not mushy, like from compote.Variety with a bone, mine does not bother, but if "for guests" - carefully cut into halves and pull out the seeds. You can mix it normally in a salad, just take into account that they are juicy (they give juice about the same as tomatoes).
More details about the covers - you need to tighten them slightly. Then, in the process of heat treatment, the covers themselves work like a valve - first they expand, releasing excess steam, and then, when they cool down, they narrow. It grabs itself, like a factory one - without a husband, then unscrewing the lid is unrealistic!
Well, they open with cotton like baby food.

Thank you!
I'll wait for Muscat and Taifi (I love them the most) and do it.
Do you (unfortunately, I do not know your name) have a recipe for grape compote? If so, please share the technology and proportions. And then somehow I did it, and the berries were splashed.

Tell me, can you repeat this without multi? 10 min. sterilize or longer?

Anastasia, I am Yana, nice to meet you!) I made compote from dark grapes with dense skin all the time in soup mode for 5 minutes, it was great. And I put it out of white today - it's boiled, the berry is obviously more tender, you need to try to put it on for a shorter time or at a lower pressure. The grapes are about a third of the pan, but it is imperative to separate the berries from the branches, otherwise it will be tart.

Natasha, this is how it will work only in a pressure cooker - but you can do it in a regular pressure cooker, on the stove.

[Yana]

Yana, mutually! :)
Thanks for the information about the compote. The husband, though a native of St. Petersburg, loves grapes to shiver. I ate my whole brain. Therefore, recipes from those who live on grape lands and know the nuances of preserving grapes are doubly valuable for me.

Anastasia, laid out a recipe for a delicious compote for you and your husband, try it!) Some berries are boiled, but most remain intact. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=393362.0