Marinated tomatoes with black grapes - a simple and unusual recipe. The whole “salt” of homemade preparation is to prepare an interesting snack for the winter in a minimum amount of time, bypassing the sterilization stage: black grapes add a very pleasant, delicate piquant taste and aroma to pickled tomatoes. Spices do not overload the marinade, but only complement and emphasize, adding a spicy accent.
This is a quick way to preserve tomatoes by pouring marinade twice. The preparation includes table vinegar and can be stored for a long time, complementing both holiday and everyday menus. Pickled grapes are used with seeds.
Ingredients
- tomatoes 1.5 1.6 kg
- grapes 200-250 g
- water 1 liter
- sugar 5 tbsp. spoons
- salt 1.5 tbsp. spoons
- vinegar 9% 2 tbsp. spoons
- black peppercorns 8 pieces
- allspice peas 6 pieces
Marinate tomatoes with black grapes
- Select tomatoes for rolling that are fleshy and medium-sized. It is better and more correct to take tomatoes of the “De Barao” variety, in the form of “cream” or “fingers”. Wash the tomatoes thoroughly with cold water. If desired, you can use a toothpick to make several small pricks at the stem of each vegetable. Wash the grapes in the same way and dry on a towel. Separate the berries from the branches or leave small clusters of 4-5 grapes.
- Wash the jars with a degreaser. Rinse the containers thoroughly with clean water and sterilize them over steam. Boil the seaming lids for 3 minutes in boiling water. Boil water for pouring. Put all the pepper, sugar and salt in it.
- Place some tomatoes and some grapes into prepared jars. Fill the containers with tomatoes and berries to the top. Pour the marinade over the vegetable stock. Leave the tomatoes to warm up for 12-15 minutes.
- Drain the filling from the jars. Boil the marinade a second time, adding 3 tablespoons of boiling water and vinegar at the very end of boiling. Pour the prepared filling over the tomatoes again, distributing the peppercorns from the marinade between the jars. Roll up the canned food with lids. Turn each jar upside down and check the tightness of the lids. Cover the rolls with a terry towel or a thin blanket and cool in this condition. Store pickled tomatoes with black grapes in a cool, dark place. Vegetables are ready for consumption after 20-25 days.
This season I have a record number of tomato preparations in terms of variety. I like to both try new options and return to those that I made several years ago.
I have already prepared tomatoes with grapes: I tried them with both dark and light grapes. I like it better with dark ones, but this does not mean that the preparation turns out worse with light grapes. It's just my taste. You can use any grapes: either garden grapes or purchased at the market or in a store. You can experiment and prepare tomatoes with different types of grapes, so you can quickly choose what you like best.
So, we prepare the ingredients for preparing pickled tomatoes with grapes for the winter from the list.
Wash tomatoes and grapes. We tear off the grapes from the branches, although you can leave them, but it will fit less into the jar.
Wash the jar thoroughly, add seasonings and dill sprigs to the bottom. This time I used ready-made seasoning for pickling tomatoes. If you don’t have it, then replace it with 1 leaf of horseradish and 3-4 black peppercorns. My seasoning contains dry crushed horseradish root and mustard seeds.
Fill the jar with tomatoes, sprinkling them with grapes.
Boil water in a saucepan and pour in the tomatoes for 15 minutes. Cover the jar with a lid.
Then pour the water into a saucepan, add sugar, salt and vinegar, and bring to a boil.
Refill the tomatoes in the jar, roll them up and turn them over. Wrap the jar until it cools completely.
Then we move the tomatoes to the pantry for storage; pickled tomatoes and grapes prepared for the winter are stored well at room temperature.
Enjoy your preparations!
When harvesting in the summer, people try to find new ways to prepare for the winter.
For many gardeners, grapes ripen in August. In addition, there are a lot of tomatoes in the garden.
Tomatoes can be combined with grapes when canned - it turns out very tasty. Those who want to enjoy homemade tomatoes with a sweet taste will love this option.
RECIPE FOR TOMATOES WITH GRAPE BERRIES
Prepare tomatoes for three-liter jars. Alternatively, you can use several three-liter jars.
To prepare this dish at home you will need the following ingredients:
- three kilograms of small tomatoes;
- several bell peppers;
- one bunch of black or white grapes;
- herbs and spices for canning;
- a little chili pepper;
- three cloves of garlic and bay leaves;
- five currant leaves and the same number of cherry leaves;
- nine pieces of black pepper in the form of peas;
- nine pieces of cloves;
- dill with horseradish.
To make the marinade, take the following ingredients:
- some boiled water;
- one tablespoon of salt.
Preserve grapes and tomatoes according to the following recipe:
- Having prepared a jar with a lid, rinse and sterilize them. Next, start washing the herbs and vegetables.
- After removing the seeds from the sweet peppers, cut them into slices.
- Hot peppers must be cut into pieces.
- Separate the grapes from the branches and peel the cloves with horseradish root.
- At the next stage of preservation, place the spices in the bottom of the jar. You should also add horseradish and tomatoes. Also, add herbs and grapes to the jar.
- Place a few strips of pepper in the free space.
- Add salt and sugar to taste. Fill everything with hot water and leave to stand for a quarter of an hour.
- Carefully drain the resulting marinade and boil.
- Next, pour the tomatoes again and roll up the lid.
METHOD OF MARINATED TOMATOES WITH GRAPES
This marinade is also called “quick preparation”. For this recipe, you just need to pour hot water over the tomatoes a few times.
The following components will be required:
- several kilograms of tomatoes;
- one bunch of grapes;
- three basil leaves;
- three cloves of garlic;
- three carnations;
- three peppercorns;
- one piece of onion;
- a few tablespoons of salt, sugar, vinegar;
- small sprig of mint.
Preparation:
- Wash the grapes and tomatoes. Take a clean jar and put all the seasonings in it. There is no need to add vinegar, salt and sugar yet.
- Place tomatoes and grape bunches in jars. Fill with hot water and cover with a lid. After a few minutes, pour the liquid into the pan.
- After boiling, pour this water over the tomatoes and grapes again and leave for ten minutes.
- Drain the water into the pan again and add sugar and salt.
- Pour vinegar into jars.
- Bring the brine to a boil, pour over the vegetables. Then roll them up.
Turn the jars over and wait until everything cools down.
TOMATOES MARINATED WITH GRAPES WITHOUT VINEGAR
In this unusual and original recipe for pickling tomatoes, no vinegar is added. Instead, grape berries are used, which do an excellent job as a preservative.
Ingredients for pickling for a three-liter jar:
- medium-sized ripe tomatoes;
- sour grapes - about 1-2 tablespoons;
- sprigs of green cilantro (parsley);
- spices (allspice and black peppercorns);
- water – 1500-1700 milligrams;
- sugar – 150 grams;
- coarse salt - 2 tablespoons.
Canning process:
- Make punctures in the sorted and washed tomato fruits in several places using a toothpick, and place them in a three-liter jar.
- Peel the grapes from the branches (optional), wash them and add them to a jar of tomatoes. Add cilantro and spices there.
- Prepare the marinade in this way: mix salt, sugar and water, boil and immediately pour it hot into jars of tomatoes. Leave the jars for fifteen minutes. Pour the slightly cooled brine into a saucepan, bring to a boil again and pour into the tomatoes again.
- Boil the brine drained for the third time while it is hot, pour it into the jars of tomatoes and immediately roll up tightly.
Grapes will give tomatoes a special sweet taste and fruity aroma. The grapes themselves are also very tasty and can be served as an appetizer.
CANNING TOMATOES WITH GRAPES AND MUSTARD
Many people like tomatoes prepared for the winter. Thanks to grapes, they acquire aroma and taste. And the color becomes more beautiful.
To prepare this dish you will need the following ingredients:
- six hundred grams of tomatoes;
- one bunch of grapes;
- four black peppercorns;
- one umbrella or several branches of dill;
- two currant leaves and the same number of cherries;
- one garlic clove;
- one branch of tarragon;
- a few teaspoons of mustard seeds.
To make the marinade:
- one liter of liquid;
- a few tablespoons of salt;
- a few tablespoons of sugar;
- add some vinegar.
Cooking algorithm:
- After washing the tomatoes, pierce them with a toothpick from the tail side.
- Place currant and cherry leaves in sterilized jars.
- Also add tarragon and dill to the marinade. Then add garlic cloves with tomatoes and some grapes without a branch.
- For the marinade, use salt, soda and sugar with water. Pour over the tomatoes and cover with a lid.
- After ten minutes, pour it into the pan and boil again.
- Add some vinegar and add black pepper and mustard to the jar.
- Pour the marinade over the tomatoes and close the jars.
WITH DILL AND GRAPES
Here is another interesting recipe for marinated tomatoes with grapes. It differs in that dill is added to canned tomatoes in addition to grapes. The resulting taste will be very unusual.
To prepare it you will need the following components:
- two buckets of tomatoes;
- nine bunches of grapes (you should put one bunch in the jar, but if you want, you can add more);
- thirty cloves of garlic (four cloves in each jar);
- you will also need twenty-seven pieces of bay leaves;
- black pepper in the shape of peas (five pieces in one jar);
- umbrellas or dried dill seeds (add one umbrella or half a teaspoon of seeds to each jar);
- also add one teaspoon of vinegar to each one and a half liter jar.
To prepare the brine for this marinade, you will need the following ingredients:
- five liters of water (one one and a half liter jar will require about half a liter);
- ten tablespoons of salt (two spoons in each jar);
- thirty tablespoons of sugar (about six tablespoons per liter of water).
This marinade, like cucumber brine, is prepared according to the following recipe:
- Thoroughly wash the jars with sealing lids and place them to sterilize. One and a half liter jars need to be sterilized for about fifteen minutes. You can use a slow cooker or microwave to sterilize glass jars.
- While the jars are sterilizing, prepare the garlic. Rinse it and clean it.
- Wash the tomatoes and grapes thoroughly. Then place them to dry so that the liquid drains.
- Place garlic and bay leaves at the bottom of sterilized jars. You should also put black pepper and a little dill there.
- Start putting the grapes and tomatoes into the jar. Place one bunch of grapes in each jar.
- To make the brine, add sugar and salt to boiling water. After bringing the jar to a boil, pour the brine over the tomatoes.
- Leave the jars for a quarter of an hour. It is best to pour marinade over the tomatoes and roll them up.
- For tomatoes that have stood for the required time, drain the brine into a bowl. Then it needs to be brought to a boil.
The resulting brine will acquire a beautiful pink color due to the grapes.
If you want to pamper yourself with unusual preserves, prepare tomatoes and grapes for the winter. For this homemade preparation, medium-sized tomatoes or cherry tomatoes are used. You can plant a row of small tomatoes in the beds specifically for such preservation. It is better to preserve them in liter jars, so that after opening in winter, the product does not sit in the refrigerator for a long time. Salted tomatoes are served both on weekdays and on the holiday table. Tomatoes are not only tasty, but also decorate the meal - that’s how appetizing they look!
Tried and tested recipes that you have been using for canning for many years can get boring. To try something new, you can seal tomatoes and grapes in the same jar.
For preservation you will need (per 1 liter jar):
- tomatoes - 500 g;
- 200 g raisin grapes (any green variety will do);
- 1 small head of garlic.
Ingredients for preparing the marinade:
- 6 pcs. black peppercorns;
- 3 pieces of sweet peas;
- 1 pod of hot pepper;
- 1 PC. bay leaves;
- 3 clove buds;
- 1 tbsp. l. salt;
- 2 tbsp. l. granulated sugar;
- 1 tsp. table vinegar.
Before pickling or canning any vegetables, the jars are sterilized. At the same time, it is necessary to wash the tomatoes and make punctures with a toothpick near the stalk, protecting the tomatoes from cracking during canning.
A variety of tomatoes with dense pulp is suitable for pickling. Soft tomatoes may lose their appearance when canned and will have a completely different taste.
The grapes are separated from the bunch and washed. Only whole grapes without rot should be preserved. Peeled garlic cloves should be cut into thin slices. Place a bay leaf and a strip cut from hot pepper into a sterilized jar, add peppercorns and cloves.
Then you can start planting tomatoes.
A layer of grapes is poured on top of the laid first row so that they fill the space remaining between the laid tomatoes. Then you need to lay out the chopped garlic and repeat the row with tomatoes, then grapes and so on until the jar is filled to the top. The last layer should be grape.
The marinade should be prepared on the basis that for a 1 liter jar you will need 0.5 liters of marinade. Boil water and pour into containers with tomatoes. Cover with a lid, wait 10 minutes and again pour the liquid into a suitable container intended for boiling. Pour boiling water over the jars again and drain after 10 minutes.
Now salt the water in the pan, add sugar, and at the end of boiling add vinegar. It is advisable for this brine to boil on the stove for about 5 minutes. The finished marinade is poured to the top into jars. Roll up the containers with metal lids. After a day, the pickled tomatoes and grapes can be placed in the basement.
Canning with salted tomatoes will reach full readiness within a month. This recipe makes a rather interesting brine, which is suitable for adding to dishes to improve them with a salty taste and a new aroma.
Recipe No. 2
For pickling this recipe, you can use different varieties of grapes, including dark ones.
Required ingredients:
- 3 kg Cherry tomatoes;
- 3 dill umbrellas along with seeds;
- 1 sweet bell pepper (red or yellow);
- a small root of horseradish;
- 1 large bunch of grapes;
- 1 chilli pepper “Ogonyok”;
- cloves - 9 buds;
- 3 cloves of garlic;
- black pepper - 10 peas;
- bay leaves - 3 pcs.;
- cherry and currant leaves - 5 pieces each.
Washed jars are sterilized with steam over boiling water or in the oven. Peppers of two varieties (bitter and sweet) are washed, cut out and the center with seeds is discarded. Then cut the bitter pepper into circles, and the Bulgarian pepper into small slices. The grapes are torn from the branch and washed. The garlic is peeled and cut into thin slices. Horseradish is washed, the top layer is removed and cut into small bars.
Spices are placed at the bottom of each jar, and a tomato and grapes are placed on top. Fill the jar with boiling water and pour salt and sugar into it. After 10 minutes, the liquid is poured into the pan and brought to a boil. Then you need to pour vinegar into the container and marinate.
After hermetically sealing, the canned tomatoes and grapes are covered with a blanket until the jars have cooled. Then the preservation is taken out to a cool room for long-term storage.
Recipe No. 3
To diversify the preservation of tomatoes and grapes, you can add other ingredients to the jars.
Required Products:
- small tomatoes - 3 kg;
- mint greens - 2 – 3 sprigs;
- 1 kg of grapes;
- 50 ml vinegar;
- 2 – 3 sprigs of basil;
- 150 g sugar;
- garlic - 3 cloves;
- 2 tbsp. l. table salt;
- 3 clove buds;
- 1 onion;
- black peppercorns - 5 – 6 pcs.
Grapes of any variety are suitable for this recipe, the main condition is that the grapes must be whole. Wash tomatoes and grapes with tap water and let the liquid drain.
Wash jars with dish soap and sterilize. Fill the container to the middle with tomatoes and the top with grapes. Pour boiling water and after 10 - 15 minutes pour it back into the boiling container. Fill the jars a second time for 10 - 15 minutes.
The next step is to boil water with salt and sugar. When the pan boils, pour vinegar into the jar and fill the container with boiling marinade. Immediately after this, the twist is sealed with a lid. Cans can be taken to the basement for storage only after they have cooled down.
Recipe No. 4
Ingredients:
- tomatoes - 1 kg;
- grape leaves - 50 g;
- sugar - 100 g;
- salt - 50 g
- water - 1 l.
The washed tomatoes and grape leaves are placed in a jar. A few leaves are placed at the very bottom, and then tomatoes, each wrapped in a grape leaf. After this, the container is filled with boiling brine with sugar and salt.
When preparing canned vegetables for future use, tomatoes are usually marinated in the classic way, all with garlic and dill. But when there is such an abundance of ripe fruits in the garden, vegetables, berries and fruits ripen literally overnight, you want to put them in one jar so that you can then enjoy the rainbow of flavors and benefits.
This is exactly the unusual recipe for canning tomatoes. with blue grapes variety "Isabella" will surely amaze many and will force you to stock up on beautiful jars for future use, so that in winter you can feel the unique taste of grapes in tomatoes, and the taste of tomatoes, on the contrary, in grapes. After all, the fruits in the jar exchange their very different aromas, the color of the marinade in the jar changes and the taste of familiar tomatoes becomes sweeter and slightly tart. Of course, you need to try this. Therefore, this coming summer, be sure to roll up one or two jars of unusual tomatoes with blue grapes or use the “” recipe.
To prepare homemade tomato and grapes, you will need:
- Tomatoes
- “Isabella” grapes - 1-2 bunches per jar (volume 1.5 l.)
- Garlic – 3-4 cloves per jar (1.5 liter capacity)
- Bay leaf – 1-2 pcs. per jar
- Black peppercorns – 3-5 pcs. per jar
- Allspice peas – 2-3 pcs. per jar
- Cloves – 2-3 pcs. per jar
- Dill (umbrellas) – 1-2 pcs. per jar
- Vinegar 70% - 1 tsp. per 1.5 liter jar, 1.5 tsp. per jar with a volume of 2 l., 1 des.l. for a 3 liter jar.
For the brine:
- Water - 1 liter.
- Salt – 1-2 tbsp. without top
- Sugar – 5 tbsp. without top
How to prepare tomatoes and grapes for future use
Before you start making the workpiece, you need to carefully prepare all the components. To do this, you need to thoroughly wash each tomato, rinse grape clusters, dill umbrellas and bay leaves under running water, peel and wash the garlic.
Sterilization of jars
The jars are also thoroughly treated with soda, then washed under running water several times and sterilized along with the lids.
This is an important point!
1.5 liter jar – sterilize for 7-8 minutes;
Volume 2 liters – 10 minutes;
Volume 3 liters – 15 minutes.
Once all the vegetables are prepared and the jars are sterilized, the arranging of spices, herbs and vegetables begins.
Putting vegetables in a jar
First of all, dill, garlic, bay leaf, peppers and cloves are placed at the bottom of the jar. And then comes the turn of the tomatoes (which can first be pricked with a needle or wooden skewer to prevent the tomatoes from bursting). Place the tomatoes in the jar, trying to do it as tightly as possible, but not too tightly.
When half the jar is filled with tomatoes, a bunch of grapes is placed and the tomatoes are again added to the top of the jar. We do this with all vegetables, placing them in jars with the addition of grapes. Cover the top of the sterile jars with lids.
Marinade
While we are working on jars, put a pan on the stove, pour in the required amount of water and add the appropriate amount of sugar and salt. Bring the marinade to a boil, boil for 2-3 minutes and begin pouring it into jars.
The tomatoes should be poured 2 times and both times with the prepared marinade.
When all the jars are filled with marinade, let them stand for 15-20 minutes.
Then pour the marinade from the jars back into the pan and bring to a boil again, boil and pour the brine over the tomatoes a second time to the top of the neck of the jar.
The filling process has come to an end.
Add vinegar to each jar and seal the jars.
Then, turning the jars over onto the lid, cover the top with a blanket and let cool completely.
Bon appetit everyone!
