Pickled grapes and plums

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Pickled grapes and plums

Ingredients

Grapes of different varieties
Black plum "Hungarian"
MARINADE
Drinking water 1 liter
White sugar 1 glass (250 ml.)
White vinegar ½ cup 5% (red vinegar can be used for draining)
Salt ½ tsp. taste
Cinnamon 1 stick 4-5 cm for grapes and plums
Star anise (star anise) 1 plum star
Black pepper, pink 10 each

Cooking method

  • Pickled grapes and plums
  • Arrange grapes and plums in jars (separately!). Add peppercorns to each jar.
  • Put cinnamon for grapes
  • Put cinnamon and star anise for plums
  • Prepare the marinade:
  • Pour water into a saucepan, add sugar, salt, let it boil, boil for a couple of minutes, add vinegar, let it boil and immediately remove from heat. Pour the marinade into the grapes and plums.
  • Close the jars with lids and leave to cool. It should be noted that I filled the jars with fruit "to capacity", but after daily boiling and pouring the fruit, they decreased in size and settled in the jars.
  • After a day, pour the marinade into a saucepan, let it boil and pour back into the fruit jars. Leave to cool.
  • Pickled grapes and plums
  • Pickled grapes and plums
  • Pickled grapes and plums
  • Pickled grapes and plums
  • Do this procedure with boiling the marinade for five days in a row. Then put the jars in the cold for ripening and storage.

Note

It turns out very tasty!
A pleasant addition for the taste and decoration of meat dishes and a festive table. A sprig of grapes will look very beautiful in the middle of winter on a festive table among cold cuts.

Pickled grapes and plums

Bon appetit, everyone!

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notglass
Another yummy in the piggy bank. Tatyana, thank you I have been making pickled plums for a long time, but grapes are a novelty for me. I love to ferment it with cabbage. It is very tasty when the grape variety is pink, sweet and with a pronounced aroma. I just bought one in Spare. I will make some in cabbage, and some marinated.
Admin

Anya, to your health!
Grapes in cabbage is power! I like to salt and ferment fruits in this way, together with vegetables - it's very tasty
I have such starter options - see:
Fermented cabbage rolls with vegetables https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7280.0
Fermented stuffed eggplants https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7270.0
Anatolyevna
Quote: notglass
I love to ferment it with cabbage.
A recipe, you can.
Admin
Quote: Anatolyevna

A recipe, you can.

Yes, there won't be a recipe as such. Put grapes, apples in large slices at the bottom of the pan, and put cabbage on top for sourdough - and everything is fermented together until tender. Delicious! The fruits are just pickled, not pickled in vinegar
Anatolyevna
Thanks for the advice!
Olgita
Admin, Tatyana, please tell me which lids are better to close: with a twist or plastic (provided that there are no cans like in the photo)?
Admin
Quote: Olgita

Admin, Tatyana, please tell me which lids are better to close: with a twist or plastic (provided that there are no cans like in the photo)?

Olya, it is better to close with plastic ones, since the cans will have to be opened periodically to boil the marinade. And you can use grapes and plums after 5-7 days of pickling
Olgita
Tatyana, thank you very much, tomorrow I will deliver, the grapes have already been bought.
Admin

Olya, to your health! I hope for the result
Olgita
Admin, TATIANA put a cinnamon stick in each jar? or share it? I have liter cans. Thank you
Admin

Olya, cinnamon in each jar of luggage, and reduce its size to about 2-3 cm. Or a long cut in half lengthwise.
Otherwise, a strong taste of cinnamon may be - well, this is a matter of taste, as you like it I like only a slight reminder of the smell of cinnamon
Olgita
I did so. I'll write about my impressions later
Admin
Quote: Olgita

I did so. I'll write about my impressions later

I will wait, very interesting!
Olgita
Do this procedure with boiling the marinade for five days in a row.

Admin, Tatiana, Tell me please, 1 day of bookmark and fill count? (did it on Sunday, did it 3 or 4 times today?) Sorry for being meticulous
Admin

After the first main pouring, wait a day and pour the boiled marinade again ... and so on every day. It's okay if one day is missed. This is enough, then send it to the cold for ripening. You can eat as soon as you like the taste of the berries.
Olgita
Tatiana, thank you
Olgita
Admin, Tatiana, thank you very much for the recipe! The grapes are just super !!!!! The guests ate and asked for them! I did the part with balsamic vinegar (the simple one ended) also turned out deliciously, although it tastes a little with a wine aftertaste.
Admin

Olgita, to your health! It's nice to hear about the result, and especially when the guests partially requested
It is advisable to keep such grapes in the refrigerator, in the cold, since the vinegar content is not so high in the marinade
Olgita
I pickled the plums at night, and the remainder turned out to be a 0.5 liter jar of marinade, because for some reason the plums had for some reason sagged heavily out of 4 jars. where it can be used, there were thoughts about marinating meat, but remained in thought.
Admin

If the marinade is sweet and sour, with vinegar and sugar, you can pour hot marinade over grapes, red onions, even small tomatoes, and keep in it until tender. The peel of the fruit can be punctured a little, the marinade will penetrate into them faster.
Olgita
Tatyana, thanks for the onion idea, today the marinade will go there.
Erhan
Tatyana, have you pickled halves of plums? My plum is large-fruited and a little unripe, I want to cut it, but I'm afraid that the pulp will not withstand five hot water pours.
Admin

Sveta, but do you need to cut it? Plum is perfectly pickled whole. Let not five fillings - let there be more.
You can do on this principle Sweet fruits "candied fruits (glace fruits)"

Only make the marinade sour.
Erhan
Yes, Tatyana, the plums are too large, 80 g each, and are poorly placed in the bank.
I made one can of 1.5 liters:
🔗
Admin

Sveta, they look very good, they are so neat

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