Marinated and pickled grapes

At the height of the grape season in addition to juice and wine prepare original dishes for the table.


  • For the pickled grapes:
  • Grapes – 380 g
  • Wine vinegar – 4 tbsp
  • Salt – 1 tsp
  • Sugar – 2 tbsp
  • Garlic – 1-2 cloves
  • Rosemary – 1 sprig
  • Chili pepper – 2 ring
  • For the pickled grapes:
  • Grapes – 1 kg
  • Water – 1 l
  • Wine vinegar – 3 tbsp
  • Bay leaf – 2 PCs
  • Salt – 3 tbsp
  • Sugar – 7 tbsp
  • Dry mustard – 1 tbsp
  • Dill – 1 sprig
  • For wine vinegar:
  • Grapes – 3 kg
  • Water – 250 ml
  • Sugar – 200 g

Preparation. Marinated and pickled grapes

Pickled grapes. Wash and Pat dry the grapes, with scissors separate the berries from the bunches, leaving a little tail. At the bottom of the banks put the rosemary, garlic clove, dill, a hot pepper ring. Fill the jar with grapes 2 cm before reaching the edge. Then put black peppercorns, Bay leaf and a slice of cinnamon sticks. Also a ring of red pepper and rosemary. Pour warm marinade, not reaching 2 cm to the edge. Then pour vegetable oil, tighten a nylon cover and store in a cool place up to 6 months. The grapes will be ready in 2 months.

Marinade. In a saucepan, combine water, sugar and salt. Heat brine until sugar and salt is completely dissolved. At least add wine vinegar.

Pickled grapes. Do Not wash the grapes. Separate the berries from the bunches. Put the grapes in a pan, add Bay leaf, dill. Pour the marinade above 1 cm from the grapes and add dry mustard. Cover with a plate and put the yoke. Put the grapes in a warm place for 2 days to start the fermentation process. Then put the grape in 1 month in the cellar.

Tip: perfect for the oppression of suitable empty bottle of champagne.

Marinade. In a saucepan, combine water, sugar and salt. Then add wine vinegar.

Grape vinegar. The grapes pass through the juicer. In the Bank mix
the cake with the juice and add a little water. Then add sugar, stir. The neck of the banks cover with a gauze and tie. To begin with put in a warm place for 2-3 days, then in a cool place for 4 months. The vinegar is ready strain and pour into a glass bottle or jar.