Pickled grapes for the winter
12 servings
25 minutes
Pickled grapes are an exquisite blend of sweetness and spicy notes that unfold on winter evenings, offering comfort and warmth. This recipe comes from Russian cuisine, where the art of preservation has always been an important part of culinary traditions. Cinnamon, anise, ginger, and chili pepper give the grapes a piquant aroma and deep flavor, creating a perfect balance between sweet and spicy. White wine vinegar and red wine enhance the fruity freshness, making pickled grapes not only a great addition to meat and cheese dishes but also an original ingredient for salads and appetizers. This preparation will be a true decoration of the festive table.
1
Prepare all the ingredients.
2
Sterilize jars and lids over steam for 20 minutes.
3
Peel and finely chop the ginger.
- Ginger: 30 g
4
Remove the seeds from the chili and chop it finely.
- Chili pepper: 1 piece
5
Place grapes, ginger, and chili in sterilized jars.
- Grapes: 800 g
- Ginger: 30 g
- Chili pepper: 1 piece
6
Add cinnamon sticks, star anise, coriander, and mustard.
- Cinnamon sticks: 2 pieces
- Star anise: 4 pieces
- Coriander seeds: 2 teaspoons
- Mustard seeds: 2 teaspoons
7
In a pot, mix wine, vinegar, water, sugar, and salt, bring to a boil, and reduce by a third.
- Dry red wine: 250 ml
- White wine vinegar: 250 ml
- Water: 250 ml
- Brown sugar: 400 g
- Rock salt (halite): 1.5 teaspoon
8
Pour the marinade into the jars to the top and seal.
9
Place the jars in a large pot of water (line the bottom with a towel), bring to a boil, and cook for 10 minutes.
10
Store in a dark, cool place.