The mother -in -law collects grapes in the garden and packs into brine. They taste fabulous

Although grapes are mainly associated with desserts, compotes or fruit salads, in pickled version they can completely change culinary habits. They have something of olives, a bit of marinated capers, and at the same time retain their delicate fruitfulness.

To prepare A liter jar of pickled grapesyou need:

• ½ teaspoon mustard,
• 1 bay leaf,
• 1 tablespoon of stone salt,
• 2 branches of dill with a canopy,
• 2 cloves of garlic,
• 2 grains of allspice,
• 500 g of white, hard, non -worstionless grapes,
• 500 ml of boiled, lukewarm water.

Optionally, you can add a slice of horseradish.

Also check:

Wash the grapes, remove damaged fruit and dry. In a scald jar Arrange them tightly, translating with garlic, dill, bay leaf, allspice and possibly mustard or horseradish. In a separate dish, dissolve salt in summer, boiled water and pour the contents of the jar so that the fruit is completely covered. Clean the jar or cover with gauze, then set aside for 4-5 days at room temperature. When the water turns and slightly sparkle, move the jar to the fridge. After a week, the grapes will be ready, although the best are after 10-12 days.

Pickled grapes blend in perfectly with blue cheese and hard, such as cheddaras well as with baked meat, especially chicken, duck Whether chuck steak. They can replace cucumber on a sandwich with egg paste or hummus, they work as a snack for white, dry wine, and in salads with rocket, nuts and feta They give them a unique character. Mixed with olive oil and garlic, they create an excellent marinade for meat or tofu, giving dishes a unique taste.