Grape Blanks For The Winter

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Salt the leaves, and the berries in a jar: 5 delicious grape blanks for the winter

September is the time of harvest and procurement. If you are bored with apple jam and eggplant caviar, try surprising your home with unexpected culinary discoveries. Our tasty tips for using grapevinets will help you with that.

Salted vine leaves

The idea of harvesting not only fruits, but also grape leaves can be a discovery for many. In addition to dolma, an oriental variety of cabbage rolls, salads, snacks, pates are prepared from grape leaves, cheeses, fish and rice are wrapped.

It is not only tasty, but also a healthy product, containing a large amount of trace elements, vitamins, minerals, as well as fatty acids that are not lost during drying and heat treatment.

For salting, the grape leaves are washed and dried. The number of leaves depends on the volume of the container. For half-liter jars, 60 pieces are enough, for liter ones - twice as much. Then choose one of the following methods, depending on the expected storage time of the workpiece.

1. Short term. The leaves are rolled into a roll, placed in clean jars and poured with steep salted boiling water at the rate of 100 grams. salt per liter of liquid. The jar is closed with a plastic lid and sent for storage. Before use, such leaves must be soaked in water to remove excess salt.
2. Long term. The leaves laid in jars are poured with boiling water and kept for up to 10 minutes, then the water is drained. The procedure is repeated. Only after that the brine is added (a tablespoon of salt per liter of water) and rolled up. This product is ready to use and does not require soaking.

Pickled grapes

An unusual appetizer, the taste of which can be changed and, based on your own preferences, add spices, honey, plums.

Berries, suitable for curling, must be whole and not spoiled, have a firm skin. It is better to use seedless varieties. The grapes are washed and dried, only then carefully, so as not to damage, they are separated from the brushes.

After 5 minutes, the water is poured into a saucepan and 1 tbsp. a spoonful of sugar, 0.5 tbsp. tablespoons of salt. Boil again, stirring, until the loose ingredients are dissolved. Two tablespoons of 9% vinegar are added to the jar and poured over with brine. Twist.

Jam with lemon

In jam, grapes go well with pears, peaches, apples and even watermelon. Lemon brings a pleasant sourness and enriches the taste of the dish.

To make grape jam with lemon you will need:

• a pound of seedless grapes;
• one lemon;
• 600 gr. granulated sugar;
• water 0.25 l.;
• cloves - 1 pc.;
• some cinnamon.

We remove the berries from the brushes, rinse and let the excess moisture drain. Squeeze the juice from half of the lemon and cut the other into quarters.

For syrup: pour sugar and water into a container for making jam. Heat over medium heat, stirring occasionally, until sugar crystals dissolve. When the syrup boils, remove from heat and add berries, lemon, juice and spices, mix gently and let cool.

Then put the jam on the stove again, bring to a boil and, reducing heat, simmer for 5 minutes. Refrigerate again. The procedure is repeated 5 times. The jam is ready when the syrup thickens and the berries brighten. Can be laid out in banks.

Jam with ginger and cinnamon

For jam, ripe fruits with or without seeds are suitable. The grapes are washed and the skins are removed from the pulp. For 1 kg. the main product will need 1 glass of water and 1 kg. Sahara.

The berries are kneaded, boiled in water until softened and rubbed through a sieve. Then add sugar, a cinnamon stick, 2-3 clove buds and 1-2 tsp to the jam. ground ginger.

Jam is boiled until tender. The readiness of the product is checked by consistency: if a drop of jam placed on a cold plate does not spread, then the jam can be poured into jars.

Grape compote with apples

A simple recipe from the available, perfectly complementary products. Apples for compote are suitable for any variety. They are either cut or put whole.

Take 1 tbsp for a three-liter jar. washed grape fruits and 1 apple, cut into 4 wedges. Syrup is cooked from 3 liters of water and 1 tbsp. Sahara. Bring to a boil and allow to boil for another 5 minutes. Then they are poured into jars in portions. Compotes are rolled up with lids and left to cool under a blanket. The drink will be ready in 3 weeks.