Pickled Grapes
12 servings
10 minutes
A great way to preserve grapes for the winter. Seasonal medium-sized berries are best for this purpose. Use them the same way as olives - add to salads and stews. But remember, grapes are sweeter, and after pickling they retain their sweetness, while also acquiring acidity. This is what makes pickled grapes even more interesting and richer in taste than olives.
1
Separate the grapes from the branches, sort the berries, wash them, and put them in a 1.5-liter jar. Cut the lemon peel into thin curls and also place them in the jar with the grapes.
- Seedless green grapes: 600 g
- Lemon: 1 piece
2
In a dry skillet, sauté the curry (for about a minute) to release its aroma, then pour in the Sauvignon Blanc wine and add sugar, mixing everything well.
- Curry powder: 3 tablespoons
- Wine: 300 ml
- Sugar: 3 tablespoons
3
Boil the liquid for a minute until the sugar dissolves, then remove from heat and pour into a jar with grapes. Let it sit for at least a day.
