Grapes: simple recipes

What kind of pickles we do not harvest for the winter! But grapes in them takes part very rarely. Meanwhile, the grapes are tasty and piquant. It can be used as an independent snack, and you can add to the second course - and they will play with new flavor colors.

Recipe for wines grape with mustard

As in any other workpiece, it is very important herequality of raw materials. To the grapes wetted stayed krepenkim, not moldy and delighted eaters, all berries should be whole, without defects and not sluggish. When burying them with a bunch, you should try not to damage the product (crushed it better to put it in your mouth).

For pouring the recipe requires seven spoonfuls of sugarsand, three - a large salt and a pile of wine vinegar. All this is based on a liter of heated water. When the solids dissolve, you can use the fill. The container for salting is forgiven with a dill bundle, several laurel leaves are laid out. Then the grape is filled, tightly, but without ramming, and evenly ground with mustard powder - 100 grams for each kilogram of berries. The marinade is poured, the top is placed not very heavy oppression - it is necessary, that the washed up grapes did not emerge. Two or three days the container is kept in the kitchen, then it is moved to the cold.

Gronowitz

Such an unusual word is called grapeswet, the recipe of which came from Bulgaria. It is made even easier, but wait for "ripening" of the product will take longer - at least three weeks. You can pick berries with a brush, but you can drench grapes directly with clusters. Raw material simply folds into a jar with a drop of each layer of ground grain mustard. Finally, the tank is filled with cold clean water, covered with a lid and retracted into the cool. As already mentioned, you can try in 3 weeks, but the Bulgarians prepare soaked grape for the winter. It is stored very well if the temperature in the room does not exceed 5-7 degrees above zero.

With horseradish

This recipe will need both leaves and rootthis spicy plant. The grapes are moved and washed, the roots are cleaned and cut along, striped. The bottom of the bucket is covered with clean horseradish leaves, 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 a sliced ​​root. Then laid the remaining grapes and processed the same way.

Brine on the bucket will need five liters. The water boils and cool, in it 50 grams of salt dissolve and sugar - it is taken 150. The marinade is filled with grapes, covered with horseradish leaves and pressed with a plate. The top is placed on top of the bucket, and it is left alone for a week.

On a note

To make the grapes wet, take a littleimmature brushes and take berries from sweet and sour varieties. With spices you can "play", but do not get carried away too much: many of them clog your own flavor and taste of grapes.

Those who like hot snacks, can add to the salting rings of hot pepper. Only cleanse the seeds after all, so as not to get too bitter.

Wet grapes are very good in meat dishes. And beef when it is introduced becomes noticeably softer.