What pickles we do not harvest for the winter! But grapes are extremely rare in them. Meanwhile, the soaked grapes are tasty and piquant. It can be used as an independent snack, or can be added to the main dishes - and they will sparkle with new flavoring colors.
Mustard soaked grapes recipe
As in any other procurement, the quality of the feedstock is very important here. In order for the soaked grapes to remain strong, not moldy and delight eaters, all berries must be whole, without defects and not sluggish. When scrubbing them with a bunch, you need to try not to damage the product (it is better to put crushed immediately into the mouth).
To fill the recipe requires seven tablespoons of granulated sugar, three - coarse salt and a glass of wine vinegar. All this per one liter of heated water. When the solids dissolve, pouring can be used. A container for salting is spread by a dill bunch, several laurel leaves are laid out. Then grapes are poured, densely, but without tamping, and evenly crushed with mustard powder - 100 grams per kilogram of berries. The marinade is poured, not very heavy oppression is placed on top - it is needed so that the soaked grapes do not float. For two or three days, the container is held in the kitchen, then rearranged in the cold.
Gronovitsa
So unusual is called soaked grapes, the recipe of which came from Bulgaria. It is prepared even easier, but it will take longer to wait for the product to “ripen” - at least three weeks. Berries can be picked from the brush, or grapes can be soaked directly in bunches. Raw materials are simply stacked in a jar with each layer sprinkled with ground grain mustard. Finally, the tank is filled with cold clean water, closed with a lid and cleaned in cool. As already mentioned, you can try in 3 weeks, but the Bulgarians harvest soaked grapes in the winter. 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 moved and washed, the roots are cleaned and cut along, in strips. The bottom of the bucket is covered with clean leaves of horseradish, a half dose of berries is poured (about five kilos are placed in the average plastic bucket). 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.
A brine per bucket will need five liters. The water boils and cools, salt in the amount of 50 grams and sugar dissolve in it - 150 is taken. The grapes are poured with marinade, covered with horseradish leaves and pressed on a plate. A bucket lid is placed on top, and it is left alone for a week.
On a note
To make grapes soaked, select slightly unripe brushes and take berries from sweet and sour varieties. You can "play" with spices, but do not get carried away too much: many of them hammer in their own aroma and taste of grapes.
Those who like savory foods can add hot pepper rings to the pickle. Only peel the seeds all the same so that it does not work out too bitterly.
Soaked grapes are very good in meat dishes. And beef when it is introduced becomes noticeably softer.