Soaked grapes with mustard. Soaked grapes with mustard for the winter - a delicious recipe for soaked grapes in jars Soaked grapes with mustard and horseradish

This ancient recipe for preparing soaked grapes makes it possible to prepare grapes for the winter without heat treatment and, therefore, retain most of the beneficial substances in them. Such delicious grapes are simply incomparable as a light dessert, and are also simply irreplaceable when preparing and decorating winter salads and light snacks.

How to soak grapes with mustard for the winter.

Only strong, undamaged sweet and sour berries are suitable for preparing grapes.

You need to select 10 kg of large berries, wash them thoroughly in cold running water and place them in prepared jars.

We cover the selected grapes with a clean natural cloth, on which we place a wooden circle, and put pressure on top of it, making sure that the berries do not crack.

Then, pour the prepared filling over the grapes and leave them warm for 3-5 days.

After this, the jars of grapes must be removed from the heat to a cool place. After about three weeks, you can already taste the soaked grapes.

Grapes prepared in this way must be stored covered with plastic lids in the cold so that their taste does not deteriorate and the berries do not turn sour.

Soaked grapes prepared according to this recipe have a pleasant sweet and sour taste and an original aroma. The brine in which the grapes are soaked is also useful to drink. This is not difficult to do, especially since it makes a delicious, refreshing, clear, sweet and sour drink.

Soaked grapes in Kuban style

Energy value per serving

Calorie content 87 kcal
Protein 1.2 grams
Fat 0.4 grams
Carbohydrates 21.7 grams
* Calories are calculated for raw foods.

1 serving
2 servings
3 servings
4 servings
5 servings
6 servings
7 servings
8 servings
9 servings
10 servings
11 servings
12 servings

Ingredients

Black grapes 1.5 kg
Dill inflorescences 1 piece
Bay leaf 6 pieces
Coarse salt 2 tablespoons
Black peppercorns 1 teaspoon
Dry mustard 1 tablespoon

Cooking instructions

In Kuban, they approach preparations thoroughly and usually slightly unripe grapes are placed in ten-liter containers in whole bunches, but for those who do not have the desire to preserve on an industrial scale, we have slightly adapted the recipe.

Place an umbrella of dill in a two-liter jar, sprinkle grapes on top (it is not necessary to separate each berry from the branches, you can use small brushes with five to six berries on them) and add small bay leaves and pepper.

What kind of pickles do we prepare for the winter? But grapes take part in them extremely rarely. Meanwhile, soaked grapes are tasty and piquant. It can be consumed as an independent snack, or you can add it to main courses - and they will sparkle with new flavor colors.

Recipe for soaked grapes with mustard

As with any other preparation, the quality of the raw materials is very important here. In order for soaked grapes to remain strong, not moldy and delight the eaters, all the berries must be whole, without defects and not limp. When picking them from the bunch, you need to try not to damage the product (it’s better to put crushed ones in your mouth right away).

To fill, the recipe requires seven tablespoons of granulated sugar, three of coarse salt and a glass of wine vinegar. All this is calculated per liter of heated water. When the bulk substances dissolve, the filling can be used. The pickling container is lined with a bunch of dill, and several laurel leaves are laid out. Then the grapes are poured in tightly, but without tamping, and crushed evenly with mustard powder - 100 grams for every kilogram of berries. The marinade is poured in, a not very heavy oppression is placed on top - it is needed so that the soaked grapes do not float. The container is kept in the kitchen for two or three days, then moved to the cold.

Gronovica

This unusual word is called soaked grapes, the recipe for which came from Bulgaria. It is even easier to prepare, but you will have to wait longer for the product to “ripen” - at least three weeks. You can pick the berries from the brush, or you can wet the grapes directly in bunches. The raw materials are simply placed in a jar with each layer sprinkled with ground grain mustard. Finally, the container is filled with cold, clean water, closed with a lid and put away in a cool place. As already said, you can try it after 3 weeks, but Bulgarians prepare soaked grapes for the winter in this way. It is stored very well if the room temperature does not exceed 5-7 degrees above zero.

With horseradish

For this recipe you will need both the leaves and the root of this spicy plant. The grapes are sorted and washed, the roots are peeled and cut lengthwise into strips. The bottom of the bucket is covered with clean ones, and half the dose of berries is poured in (the average plastic bucket holds about five kilos of them). The placed portion of grapes is sprinkled with two tablespoons of mustard powder and chopped root. Then the remaining grapes are laid out and processed in the same way.

You will need five liters of brine per bucket. The water is boiled and cooled, salt in the amount of 50 grams and sugar are dissolved in it - 150 is taken. The marinade is poured over the grapes, covered with horseradish leaves and pressed with a plate. The lid of the bucket is placed on top, and it is left alone for a week.

On a note

To make soaked grapes, select slightly unripe bunches and take berries from sweet and sour varieties. You can “play” with spices, but don’t get too carried away: many of them overwhelm the grape’s own aroma and taste.

Those who love spicy snacks can add hot pepper rings to the pickling. Just clean the grains anyway so that it doesn’t turn out too bitter.

Soaked grapes are very good in meat dishes. And when it is introduced, the beef becomes noticeably softer.

In reader mail there are requests for recipes for soaked grapes. For example, a reader from the city of Liski, Voronezh region, writes that when she was in Kuban, she was treated to soaked grapes. Very tasty, but she didn’t ask how it was made.

Soaked grapes are very aromatic and tasty. This is an excellent appetizer for meat or fish, so if you decide to prepare a luxurious dinner and pamper your family or loved one, make sure that grapes are on your table.

It will perfectly highlight and complement the taste of your favorite meat and will delight you with its exoticism. Soaked grape juice has unusual taste properties and can be used as an independent drink. Bon appetit!

1. Grapes - 1 kg. For the marinade: water - 1 l, sugar - 30 g, salt - 10 g, mustard (seeds) - 10 g. Not quite ripe sweet and sour grapes are selected for soaking. Whole clusters are placed in large dishes, and clusters divided into parts are placed in glass jars. Prepare the brine, pour it over the grapes, cover the dish with a linen napkin, and place a weight on top.

2. Late table grape varieties are used for soaking. It is cut in dry weather and laid out in the shade for 6-7 days to allow the scallops to dry. Then the grapes are washed well, allowed to dry and placed in a container prepared for soaking. It is best to soak in glass jars of any size. At the same time prepare the filling. Add spices (cinnamon, cloves, bay leaf) and 300-400 g of sugar to 4 liters of water. All this is boiled, then cooled. Add 100 g of mustard to 3-4 liters of pouring, stirring well so that there are no lumps. Or take 50 g of salt for 4 liters of water, boil with spices, then add 100 g of stirred mustard and pour in the stacked grapes. The jars are sealed hermetically and stored in a cool place. After 25 days, the grapes will be ready to eat. Store in a cool place.

3. Grapes (best with thick skin), spices to taste (bay leaf, cinnamon, mustard seeds), cold water, parchment paper.

Select and wash large ripe grapes well under cold water. Place them in a jar, sprinkling each row with spices. After everything, carefully pour cold water over the grapes from one edge. Cover the jar with parchment paper and store in a cool place for 22-25 days. After the grapes are infused, they are completely ready for use.

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Good day everyone. Autumn is the time for canning and preparing for the winter. Therefore, I want to share with you my family’s favorite recipe, soaked grapes.

So, first, let's deal with the grapes themselves. You need to sort it out, remove the spoiled grapes and wash it thoroughly.
Take horseradish leaves and wash them well too.

The horseradish root needs to be washed, peeled and cut into strips along the fibers.

And the last preparation, measure out the required amount of sugar, salt and mustard.

Now let's get down to the actual pickling of the grapes. It is better to salt in an enamel bowl, but if you don’t have one, you can use a plastic one. I salt grapes in a plastic bucket. But if you also salt in a plastic bucket, then when purchasing, look at what kind of plastic it is made of. Choose only a polypropylene bucket. Usually on such a bucket they write “For cold foods”. Pay special attention to this. Plastic comes in different varieties. The same applies if you buy plastic utensils: bowls, plates, cups. Because the plastic dishes in our stores are not always of adequate quality.
So, put horseradish leaves at the bottom of the bucket.

Place the grapes up to the middle of the bucket. Place strips of horseradish root on the grapes and sprinkle with mustard (1 tbsp).

Now fill the bucket with grapes to the full, also add horseradish and sprinkle with mustard.

Cover the grapes with horseradish leaves.

Prepare the brine. The brine is prepared based on 5 liters of cold boiled water. Fill the grapes with brine to the brim and sprinkle with mustard. As my grandmother explained this to me, you need to sprinkle mustard on top so that the brine does not mold.

Now carefully cover with a large plate and press down a little.

How to soak grapes with mustard for the winter.

Only strong, undamaged sweet and sour berries are suitable for preparing grapes.

You need to select 10 kg of large berries, wash them thoroughly in cold running water and place them in prepared jars.

We cover the selected grapes with a clean natural cloth, on which we place a wooden circle, and put pressure on top of it, making sure that the berries do not crack.

Then, pour the prepared filling over the grapes and leave them warm for 3-5 days.

After this, the jars of grapes must be removed from the heat to a cool place. After about three weeks, you can already taste the soaked grapes.

Grapes prepared in this way must be stored covered with plastic lids in the cold so that their taste does not deteriorate and the berries do not turn sour.

Recipes for soaked vegetables, berries and fruits

If you are a follower of traditional Russian cuisine, recipes for pickled vegetables, fruits and berries will come in handy. Since ancient times, Rus' has resorted to precisely this method of storing agricultural products for the winter - without any sterilization or screwing of the cans. To obtain soaked berries, fruits and vegetables, barrels and tubs were used. Try making these national dishes yourself to see how delicious they are!

Soaked zucchini, squash and peppers

Soaked zucchini, squash and peppers

3 kg young zucchini
1.5 kg sour apples
10-12 blackcurrant leaves
6-8 cherry leaves
spicy herbs to taste

Cut small zucchini into 2-3 pieces. Place blackcurrant and cherry leaves at the bottom of the container. Place apples and sliced zucchini on top, cover with a layer of spicy herbs. To make the brine, bring water to a boil, add salt and sugar, and cool. Pour cooled brine over apples and zucchini and place pressure on top. Leave the vegetables in a cool place for 20-25 days. If necessary, add brine.

Squash soaked with apples.

1 kg young squash
1 kg sweet and sour apples
cherry and black currant leaves

Cut the squash into 4 parts; small fruits can be left whole. Remove the core from the apples and cut them into large slices. Place squash and apples in layers in a prepared container, sprinkle with leaves. To make the brine, bring water with salt and sugar to a boil, remove from heat, add flour, mix thoroughly. Pour brine over the squash and apples and place pressure on top. The squash and apples will be ready when the brine stops foaming.

1 kg green hot pepper
10 g celery root
10 g horseradish root
15 g parsley
7-9 cherry leaves

Peel the celery and horseradish and chop finely. Chop the greens. Prick the pepper at the stalk and place tightly in a container, sprinkle with roots, parsley and cherry leaves. For the marinade, bring water to a boil, add salt, vinegar, and let cool. Pour the chilled marinade over the peppers and apply slight pressure. Leave in a dark place at room temperature for 10-1 2 days. Stir occasionally. Store prepared peppers in a cool place. Make sure the peppers are always covered with brine. If necessary, add fresh brine to the vegetables, prepared from 1 liter of water, 30 g of salt and 25 ml of vinegar.

Homemade pickled cabbage with apples

4 kg white cabbage
3 kg apples
250-300 g carrots
50 g sugar
50 g salt

1 liter of water
25 g salt
20 g honey

To prepare soaked cabbage, the heads need to be chopped. Add grated carrots, sprinkle with salt, sugar and lightly rub with your hands so that the vegetables release their juice. Place some of the apples on the bottom of the fermentation container, lay the cabbage on top, compact, trying to fill all the voids. So, alternating, lay out all the apples and cabbage, lightly tamping so that the juice is released. Pour in warm brine, cover the container with whole washed cabbage leaves and set the pressure. Keep homemade soaked cabbage with apples at room temperature for 12-15 days, then transfer to a cool room.

Recipes for apples soaked for the winter at home

Traditional soaked apples.

Apples
rye straw or horseradish, currant, cherry leaves

To prepare homemade pickled apples according to this recipe, you need to boil the flour in boiling water, add salt, let it brew for 2-3 hours and strain. Place some straw or leaves at the bottom of the container. Place apples on top (tails up), layering with remaining leaves or straw. Pour in the cooled brine until the apples are completely covered. Set oppression. Leave at room temperature for 3-4 days. When active fermentation begins, move the container to a cool place. Add brine if necessary.

Soaked apples with rye bread.

Cut the bread into slices and dry in the oven until browned. Pour boiling water over the resulting crackers, add salt, cinnamon, cool and strain. Place the apples in a container in dense rows with the stems facing up. Fill with brine and place pressure on top. Keep at room temperature for 2 days, adding brine or boiled water if necessary. After fermentation begins, move the soaked apples prepared according to this simple recipe to a cool place for 20-25 days.

For this recipe for soaked apples, you need to place straw or horseradish leaves on the bottom of the container. Place apples on top, tails up, sprinkle with dill seeds. Pour cooled boiled water until it completely covers the apples, and place pressure on top. Leave at room temperature for 3-4 days. When active fermentation begins, move to a cool place.

Pickled apples with lingonberries.

To prepare soaked apples at home according to this recipe, the fruit must be placed tightly in a container, sprinkled with lingonberries, and covered with lingonberry leaves. Bring water to a boil, add sugar. When the syrup has cooled, pour it over the apples and set the pressure. Leave at room temperature for 3-4 days, add liquid if necessary. Then move to a cool place.

To prepare soaked apples for the winter according to this recipe, horseradish root must be grated or thinly sliced. Place the apples in a container, sprinkle with horseradish. Bring water to a boil, add salt and sugar, let cool. Pour the cooled solution over the apples and set pressure. Leave for 3-4 days at room temperature. Then transfer to a cool place.

How to cook soaked apples with honey: homemade recipes

Apples
leaves of black currant, cherry, grapes, horseradish

To prepare soaked apples with honey according to this recipe, you need to put a layer of leaves on the bottom of the container. Place apples on top, topping with remaining leaves. Bring water to a boil, remove from heat. When it cools down a little, dissolve salt and honey in it. Pour cold brine over the apples and place pressure on top. Keep in a cool place for 10-15 days.

Soaked apples with honey and prunes.

Before preparing soaked apples, the fruits must be washed and placed in a prepared container in dense rows with the stalks facing up, sprinkled with cherry leaves. Chop the prunes coarsely, add bran, add boiling water, mix thoroughly. When the mixture has cooled slightly, dissolve salt and honey in it. Pour cold brine over the apples and place pressure on top. Keep in a cool place for 20-25 days.

Recipes for pears and plums soaked for the winter

Small dense pears
blackcurrant and cherry leaves

Place some leaves on the bottom of the container. Place the pears on top, tails up, with the remaining leaves on top. Mash the rye crackers and add a small amount of boiled water. Bring the rest of the water to a boil, mix with breadcrumbs. When cool, strain, add salt and mustard seeds. Pour cold brine over the fruit and set pressure. Leave in a room with a temperature of 18-22 °C. During the first 5-6 days, add water as needed so that the pears are completely covered with brine. After 8-10 days, move to a cool room. Pears will be ready for consumption in 1-1.5 months.

Pickled plums with spices.

Place the washed plums and spices in a container. Pour boiling water over the bread and let cool. Strain the water, add salt and sugar. Pour cold brine over the plums and set pressure. Leave at room temperature for 2-3 days. If necessary, add boiled water so that the plums are completely immersed in the brine. Then move the plums soaked according to this recipe to a cool place.

Plums
rye straw or leaves of grapes, cherries, black currants

Scald the straw or leaves and place them on the bottom of the container. Place the plums tightly on top and cover with a layer of leaves or straw. Mix boiled water with salt and sugar, cool. Pour the plums with cold brine and set pressure. Leave for 20-30 days in a cool place. Check the fluid level from time to time and add water if necessary. Store soaked plums for the winter in a cool place.

How to cook soaked lingonberries for the winter: simple recipes

To prepare lingonberries soaked for the winter, you need to bring water to a boil, add spices, salt and sugar, remove from heat, and cool. Sort out the lingonberries, rinse them, and place them in a sterilized 3-liter jar (up to the shoulders). Pour in the cooled brine, cover with a lid or gauze. Leave for 3 days at room temperature. Then move the soaked lingonberries to a cool place.

To prepare soaked lingonberries with honey, you need to sort out the berries, rinse them thoroughly, and place them in a glass or ceramic container. Bring water with spices to a boil, remove from heat. When it cools down a little, dissolve honey in it. Pour syrup over the berries until they are completely covered. Cover the container with a lid and leave in a cool place for 5 days. Store soaked lingonberries prepared according to this recipe in a cool place.

Recipes for soaked cranberries and watermelons

Carefully sort the cranberries, rinse, and place in a container. Bring water to a boil, add salt, sugar, spices, let cool. Pour cold brine over the cranberries and set pressure. Keep the berries at room temperature for 2-3 days, then move them to a cool place. After 25-30 days, the cranberries will be ready to eat.

To prepare soaked watermelons according to this recipe, you need to wash them thoroughly and pierce each with a wooden skewer in several places. Place in a pickling container. To make the brine, bring water to a boil, add salt, sugar, and cool. Pour cold brine over the watermelons until they are completely covered. Place pressure on top. Leave for 2-3 days at room temperature. Then move the soaked watermelons to a cool place for 20 days.

Recipes for soaked grapes

Soaked grapes in Bulgarian style.

1 kg of dense table or wine grapes
50-60 g mustard seeds

Mash the mustard seeds a little in a mortar (do not grind them into powder). Divide the grape bunches into small branches, place the berries in a container, sprinkle with ground mustard seeds. Pour in cooled boiled water until the grapes are completely covered. Place pressure on top. Place the container with soaked grapes in a cool place for 20-25 days.

How to prepare soaked vegetables, fruits and berries at home: recipes for preparations for the winter