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Ingredients

Adjust Servings:
White Grapes – 1 ¼ lb (1 kg)
Vinegar – 7 tbsp
Water – 27 fl oz (800 ml)
Sugar – 7 oz (200 g)
Cinnamon – ½ tsp
Salt – 1 ¾ oz (50 g)
Black Peppercorns – 5 berries
Allspice – 3 berries
Cloves – 5
Bay Leaf – 1

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Pickled Grapes for the Winter

Pickled Grapes for the Winter

  • 30 min
  • Serves 10
  • Medium

Ingredients

Recipe

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To make delectable pickled foods, you need to find the best recipes. We have already shared fantastic recipes for pickled baby vegetables and pickled beets, and today, we will walk you through making unusual pickled grapes for the winter. They are so delicious that, once opened, the jar will be empty in half an hour.

Externally and flavor-wise, grapes in a spicy marinade are very similar to olives. You can serve them on the festive table as an appetizer or use them to create beautiful canapes and sandwiches. Opt for large varieties, preferably seedless. You can also make an assortment of colored pickled grapes — it will look stunning!

Steps

1
Done

Remove the grapes from the vines and rinse them thoroughly. Fill small jars cleaned with baking soda with the fruit.

2
Done

For the marinade, combine all remaining ingredients in a pot and bring to a boil. Let simmer for 2 minutes, then remove from heat.

3
Done

Place a tablespoon inside each jar — it will help protect them from sudden temperature changes. Cover the grapes with the marinade.

4
Done

Remove the spoons and close the jars with lids. Let cool and pop in the fridge for 5–7 days.

You will have a crowd-pleaser of an appetizer in a week. One-of-a-kind pickled grapes go great with meat and vegetable dishes. Plus, you will have the opportunity to enjoy them up until winter. If you manage to stop yourself from eating them earlier, that is.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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