Easy recipes for pickled grapes and grape leaves

Canning rules

Not all pickled grape leaves are suitable for making dolma:

1. Leaves should be collected between May and June, when the grapes are in bloom. Experienced homemakers recommend selecting the fifth, sixth, and seventh leaves, counting from the top of the vine. Only harvest leaves and berries that haven't been treated with chemicals. The produce should show no signs of sun damage or pests. Ideally, solid green leaves are best.
2. Before storing the leaves for the winter, they should be rinsed under running water. It's important to trim off any stems or rough areas.
3. Only dry leaves are harvested. After washing, they should be blotted with paper towels or left to dry naturally.
4. Before pickling berries and leaves, be sure to sterilize the jars. Don't forget to sterilize the lids as well. If you ignore these precautions, you'll need to use the food as soon as possible after canning.

Recipes for fruits

There are many recipes that are widely used and passed down from generation to generation.

The classic way

All grape varieties can be used, regardless of size and color. If you have a choice, it's best to use fleshy, seedless berries. For a 1-liter jar, use:

• 100 g granulated sugar;
• grape;
• ⅓ tsp cinnamon;
• 100 ml vinegar;
• 2 tsp salt;
• 400 ml purified water;
• 3 cloves;
• 3 peppercorns.

Pour water, vinegar, peppercorns, cloves, cinnamon, sugar, and salt into a container. Bring to a boil. Place the berries in a clean container and pour boiling syrup over them. Cover with a lid. Sterilize for 20 minutes in hot water – this way the berries will be ready for long-term storage.

In Georgian

This recipe will please absolutely everyone. For a half-liter jar, take a bay leaf, 2 cloves of garlic, 500 g of berries, 2 black and allspice berries, and 1 hot pepper. To prepare the marinade, you'll need 1 teaspoon of salt, 200 ml of water, 1 tablespoon of sugar, 4 tablespoons of apple cider vinegar, a cinnamon stick, and a sprig of dill.

1. Line the bottom of the container with bay leaves. Add peppercorns, chopped hot pepper, and crushed garlic.
2. Break the bunch of grapes into small pieces.
3. Fill the container, leaving a few centimeters “free” from the top.
4. Place a sprig of dill on the berries and a cinnamon stick on top.
5. Heat the water, dissolve salt and sugar in it.
6. Boil the prepared solution and cool to 70 °C.
7. After cooling, pour in the specified amount of apple cider vinegar. Mix well.
8. Pour this mixture over the pre-prepared berries until almost completely covered.
9. Fill the remaining space in the jar with vegetable oil.

Pickled berries

It's recommended to use sweet and sour varieties and undamaged berries. Take 10 kg of berries. Rinse them thoroughly under running water and place them in a clean container for pickling.

For the filling, you'll need 50 g of salt, 5 liters of water, 50 g of mustard powder, and 150 g of granulated sugar. Mix all ingredients together. Cover the grapes with a clean, natural cloth. Place a wooden circle on top and cover with a weight.

Pour the prepared syrup over the berries and leave in a warm place for 4-5 days. After this, store the containers in a cool place. Three weeks is the optimal time for infusion. After 21 days, the soaked berries are ready to taste. To prevent the grapes from turning sour or spoiling, cover them with plastic lids.

Country style

This recipe uses a lot of ingredients: 2 cloves of garlic, 25 ml of wine vinegar, 500 g of large grapes, 100 ml of vegetable oil, 500 ml of water, 35 g of sugar, 15 g of dried chili peppers, 2 bay leaves, 20 g of salt, 4 allspice peas, 1 sprig of rosemary, a cinnamon stick.

1. Remove stems from the bunches. Place garlic, chili pepper, and rosemary in jars.
2. Fill the containers halfway with large berries, add spices again and fill to the top with berries.
3. Combine spices and water to prepare the marinade.
4. Pour the contents of the containers with cold syrup.
5. Pour in 1 tbsp of oil and cover with lids.
6. Store the canned product in a cool place.

Video: "A Simple Recipe for Pickled Grapes"

This video will show you how to make delicious pickled grapes for the winter.

Preparing the leaves

There are various ways to pickle grape leaves. Below are popular and tried-and-true recipes you'll use again and again.

The first method

As mentioned, the leaves are a staple of Armenian cuisine. They are often used to make cabbage rolls (stuffed cabbage rolls). They impart a unique flavor and a piquant acidity to the dish. They also contain sucrose and many beneficial elements.

To marinate, take about 100 grape leaves, 150 ml of vinegar, 15 g of sugar, 1.5 tbsp of salt and 1 liter of water.

Instructions:

1. First, it's important to choose the right main ingredient. It's recommended to use white cabbage leaves. They vary in size, making them ideal for stuffed cabbage rolls.
2. Place them in pre-sterilized containers.
3. The leaves are placed in a stack of 5 pieces, rolled into a tube and placed in jars “standing up”.
4. Make a marinade from the remaining ingredients. Heat it, pour it into the jars, and seal.
5. Turn over and store until cool.

The second method

Grape greens are often pickled. Take bay leaves, 1.5 tablespoons of vinegar, 1 liter of water, cloves, peppercorns, 1 tablespoon of sugar, and salt.

1. Sterilize the jars. Place bay leaves and spices to taste on the bottom.
2. Place the leaves in a teapot. Pour boiling water over them for 3–4 minutes.
3. Drain the water.
4. Place it on the fire and bring to a boil.
5. Add salt and sugar, dissolve. Add vinegar and pour the contents of the jars.
6. Close with clean lids.

Pickling is a traditional method of preserving fruits and vegetables for the winter. The dish prepared according to these recipes will delight your family with its appearance, refined aroma, and flavor. It is often paired with meat dishes.

Minimal processing and proper storage ensure that berries and greens retain the maximum amount of trace elements. Georgian, classic, and other recipes are easy to prepare, making canning easy for anyone.