Pickled grapes

Category: Blanks

Ingredients
grapes
sweet peas	3-5 pcs.
Bay leaf	1-2 pcs.
cinnamon	a piece
carnation	1-2 pcs.
salt	0.5-0.75 tsp
sugar	1 tsp
vinegar 9%	16 ml

Cooking method

Trim the grapes from the brush, leave small clusters (on small branches). Place 3-5 pieces in sterilized jars. shower. pepper, 2 laurels, 1-2 pcs. cloves, a slice of cinnamon. Fill the jar with grapes. Pour boiling water over for 1-2 minutes, drain.
Boil water, make marinade at the rate of 1 tbsp. water+ 1 tsp sugar + 0.5-0.75 h. l. salt. Fill the jar with boiling brine, add 16 ml of vinegar 9% (or 2 ml of acetic acid 70%) to the jar (0.5 liters). Roll up the banks, wrap them up. Stands in the apartment in the closet perfectly!
I make 0.5 liter cans.
The grapes should be rolled up large, with dense pulp, with a hard skin. Color does not matter.
Py. sy. I measure the required amount of vinegar with an old syringe.

The dish is designed for

0,5l

Time for preparing:

0.5 hour

Cooking program:

stove, handles

Note

A Canadian friend of mine shared a recipe for pickling grapes. She eats it with everything, especially meat, puts it in all salads, eats it like an original dessert. In my opinion, the taste is spicy, very interesting, only the bones are strained a little.
I close my country grape Kesha, it is white, dense and it turns out very tasty.

If I find a photo of a jar, I'll add it. Alas, I only found a photo of my grapes.