Tomatoes with blue grapes for the winter. Canned tomatoes and grapes with vinegar. Tomatoes with grapes: classic recipe

Recipe 1. Tomatoes with grapes for the winter

Ingredients

three kilograms of small tomatoes;
three sprigs of dill;
bell pepper pod;
horseradish root - a small piece;
a bunch of black or white grapes;
a pod of hot chili pepper;
nine clove buds;
three cloves of garlic;
nine black peppercorns;
three bay leaves;
five leaves of cherry and currant.

Cooking method

1. Wash the jars with baking soda, rinse well and sterilize over steam or in the oven.

2. Rinse the bell and hot peppers, wipe them and remove the stems. Clean out the seeds. Cut the sweet pepper into slices and the hot pepper into thin rings.

3. Separate the grapes from the branches, place in a sieve and rinse. Peel the garlic cloves and horseradish root. Cut the spices into thin slices.

4. Place spices, currant and cherry leaves, garlic and horseradish on the bottom of the jars. Fill the containers with tomatoes, sprinkling them with grapes. Fill the free space with pepper slices. Sprinkle sugar and salt on top.

5. Pour boiling water over the contents of the jars, cover with a lid and let sit for 20 minutes. Then carefully pour the marinade into a saucepan and boil. Pour boiling marinade over the tomatoes and grapes again and seal hermetically with a key. Cool by covering with a warm blanket.

Recipe for tomatoes with grapes

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;
a few tablespoons of sugar;
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.

Place canned vegetables in a cool, dark place. A basement is ideal for this purpose.

How to cook tomatoes for the winter with grapes:

First, let's thoroughly wash the jars and sealing lids and set them to sterilize. Every 1.5 l. I sterilize the jar for 10-15 minutes. Glass jars for preparations can be sterilized in a steamed slow cooker or microwave.

While the jars are being sterilized, let’s prepare the garlic; it needs to be washed and peeled. Wash the tomatoes and bunches of grapes thoroughly and place them to dry to drain.

In each sterilized jar we place at the bottom: garlic, bay leaf, black peppercorns (or sweet peas) and dill (umbrellas or dry seeds).

We begin to place tomatoes and grapes in jars. I put one bunch of grapes in each jar.

We also prepare the brine: add salt and sugar to the water (almost boiling), bring to a boil and pour the brine over the tomatoes for the first time. Leave the jars for 15-20 minutes.

I always pour marinade over my tomatoes twice, and then just roll them up.

So, when the tomatoes have stood for the required time, pour the brine into the pan and bring it to a boil again.

Thanks to the grapes, the fragrant brine turns out to be a beautiful pink color.

Fill the tomatoes with brine a second time, add 1 tsp to each jar. vinegar essence and roll it up with a key.

While I was rolling up the tomatoes, I remembered how we used to open jars of tomatoes and grapes, and not reach for the tomatoes, but eat pickled grapes. Canned tomatoes with grapes are very tasty, aromatic and will be a worthy addition and decoration to your everyday table.

The preparations can be stored at home by placing the jars in a dark closet or sent to the cellar. I prefer to store my preparations at home. They are stored well in a dark place.

tomatoes and grapes too

, You'll like it

Tomatoes for the winter with grapes are a bold combination that will reward anyone who dares to eat such preserved food with a piquant taste. The fruits complement each other. For those who like to gather noisy groups of friends at home and set the table beautifully, this preparation will be an ideal solution: grapes with a rich sour taste can be added to salads instead of olives or used as an appetizer on skewers with cheese. Canned tomatoes have a spicy-salty taste and are guaranteed to decorate any dish.

Despite the seemingly extraordinary solution, canning tomatoes and grapes for the winter will not cause much trouble for the housewife.

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.

RESULTS

RESULTS:

RESULTS °.
1 1 1 Ð¼ (50:50).
RESPONSIBILITY Ñ 2 CONDITIONS.
Ð¾ÑÐºÐ¾Ð²ÐºÐ° â 2 ÑÑÑÐºÐ¸.
ÐµÐ¿ÑÐ°ÑÑÐ¹ Ð»ÑÐº â 3 CONGRESS.
RESPONSIBILITY AND 2 CONDITIONS.
10 Ñ Ñ

RESPONSE:

Resolution ÐºÐ¸Ð¿¿ÑÑÐµÐ½Ð°Ñ â 1 Ð»Ð¸ÑÑ.
RESULTS AND CONDITIONS.
Ð¡Ð°ÑÐ°Ñ â 1-2 CONDITIONS ¸ÑÐ¾Ð²ÐºÐ° ÑÑÐµÐ¿ÐµÐ½Ð¸ ÑÐ»Ð°Ð´Ð¾ÑÑÐ¸).

Canned tomatoes with grapes for the winter

Almost all women are engaged in canning vegetables and fruits for the winter, but not every housewife knows that one jar can contain a preparation of tomatoes and grapes. The product is famous for its spicy taste and simple preparation technology. It is noteworthy that you can take regular large or medium-sized tomatoes and small cherry varieties.

Tomatoes with grapes: classic recipe

The recipe requires a lot of ingredients for canned tomatoes and grapes. The main ones are:

Small ripe vegetables – 3 kg;
Grapes of any variety – 1 bunch;
Sweet bell pepper – 1 pc.

Sugar and salt - 1 tbsp. l;
Boiled water - to taste.

Products for flavoring the workpiece:

Horseradish – 1 leaf;
Garlic – 3 cloves;
Dill – 3 branches;
Bay leaf – 2 – 3 pcs;
Chili (hot pepper) – 1 unit;
Cloves and black peppercorns - 9 pcs each;
Cherry and currant leaves - 3 - 6 pcs.

Preparation of raw materials consists of washing greens, berries and tomatoes. Hot peppers are cut into rings, Bulgarian peppers are seeded and cut into slices. The garlic is peeled, the grapes are picked from the bunch. The jars are sterilized and the lids are doused with boiling water.

You need to preserve tomatoes and grapes in stages:

Throw herbs and spices into the jar, place vegetables mixed with grapes on top. Cover the holes with pieces of pepper. Sprinkle the contents of the jar with salt and sugar, pour boiling water over it and set aside for 20 minutes;
Carefully pour the marinade into a saucepan, put it on the stove, wait for the first signs of boiling;
Pour the liquid over the vegetables again;
Roll up the jar and turn the lid down;
Store the dish in a cool, dark place.

When making canned tomatoes according to this recipe, you can use grapes of any color

But if you put black grapes in the jar, they will improve the marinade and attract the attention of guests to the appetizer

Cherry tomatoes with grapes and citric acid

For each 3-liter jar of preserves you will need:

Water – 1 l;
Dill – 1 bunch;
Salt with sugar - 2 tbsp. l;
Cherry tomatoes – 1 kg;
Grape fruits – 400 g;
Lemon powder – 1 tsp;
1 large bell pepper;
Cherry, horseradish, currant leaves - 1 - 2 pcs.

How to preserve cherry tomatoes with grapes:

Line the bottom of the jar with leaves of all kinds;
Remove the berries from the stalks and wash, also wash the tomatoes;
Cut the pepper into large strips, having previously removed the stem and seeds;
Fill the container up to the hangers with a mixture of cherry tomatoes and grapes. Place pepper on top.

Pour boiling water over the workpiece and wait 10 minutes;
Drain the water and stir in sugar, lemon and salt;
Remove the marinade from the stove and pour it into a bottle.

Next, the jar is sealed and covered with a blanket. The dish is stored in the basement for no more than 1 year.

Canned tomatoes and grapes “Everything will be good”

This recipe for canned tomatoes with grapes is taken from the popular TV show “Everything Will Be Good.” The author of the technology is Alla Kovalchuk. The expert suggests making the preparation with vinegar (a table product of 9 percent concentration).

What ingredients will you need for a one and a half liter jar:

Tomatoes and grapes – 0.5 kg each;
Horseradish leaves and dill;
Peppercorns – 4 pcs;
Sugar – 50 g;
Bay leaf – 2 pcs;
Vinegar – 1 tbsp. l;
Salt – 1 tbsp. l.

The bottom of the jar is covered with horseradish leaves and dill. Place the tomatoes in an even layer on the greens. The second layer is made from grapes, the third - again from tomatoes, and so on in order until the jar is full to the top;
The contents of the container are filled with boiling water. After 15 minutes, the liquid is poured into another container and the marinade is prepared. For a 1.5 liter jar take 1 tbsp. l. vinegar, 50 g sugar and 1 tbsp. l. salt. For a pleasant aroma add pepper and bay leaf;
The product is brought to a boil and poured back into the jar. The workpiece is rolled up with a machine and wrapped upside down in warm clothes.

Always buy small-sized tomatoes and with a reserve, since the quality of some specimens may contradict the preservation rules. Overripe or defective vegetables are not suitable for harvesting. Try to fill the jars up to their hangers.

We hope our selection of recipes will help you prepare the most delicious canned tomatoes with grapes.

How to cook tomatoes with grapes

There are many recipes for tomatoes with grapes. They are made with hot pepper, horseradish, and mustard. Supplement with other vegetables and remove synthetic preservatives. Make it spicy or sweet.

Classic recipe

The classic recipe for pickled tomatoes with grapes combines simplicity with a rich flavor combination of various ingredients. Vegetables and herbs provide the vitamin component, and their unusual combination provides taste. There is no shame in serving such a preparation even at the holiday table.

To prepare this dish, in addition to vegetables, you need aromatic ingredients and marinade components. For three kilograms of small tomatoes take:

one large sweet pepper;
bunch of grapes;
a tablespoon of salt;
a tablespoon of sugar;
horseradish leaf;
three cloves of garlic;
three sprigs of dill;
a couple of bay leaves;
chili pepper;
cherry and currant leaves, cloves - to taste;
water - in the required quantity.

All vegetables are washed. After this, the peppers are cut, the hot ones into rings, and the sweet ones into strips. The stems of the grapes are removed, and the peels of the garlic are removed. Banks are sterilized.

First of all, spices and spices are poured into the jars, and all the vegetables are placed on top of them. Salt and sugar are poured onto the tomatoes and grapes and immediately poured with boiling water. The containers are left in this form for a couple of tens of minutes.

After the specified time, the liquid is poured into a saucepan and brought to a boil. The boiling water is returned to the jars and immediately rolled up.

See also

14 quick recipes for preparing pickled eggplants with garlic and herbs for the winter

Read

This recipe is great because it allows you to use any grapes you like. Thus, black varieties are used when you need to diversify the appearance of the workpiece. And white ones are for a pronounced taste.

With mustard

Another recipe for lovers of spicy-sweet tastes suggests using mustard seeds in the preparation. Thanks to them, the taste of pickled vegetables will become spicy, but will retain the sweet taste of the berries. Salting according to this recipe is not particularly difficult.

In order to prepare the dish, you need to take up to 600 grams of small tomatoes and a medium-sized bunch of grapes. In addition to the berries, they also add a teaspoon of mustard seeds and various spices - allspice, tarragon, garlic cloves, dill inflorescences, currant and cherry leaves. For the marinade you will need, in addition to a liter of clean water, up to 60 milliliters of vinegar and sugar, 20 grams of salt.

Vegetables are washed well. After slightly drying the tomatoes, they are pierced from behind with a toothpick, and the grapes are sorted out. Banks are also well washed with cleaning products.

Place all the spices and leaves on the bottom of the prepared jar, except mustard and pepper. Mixed vegetables and berries are placed on them.

At the same time, boil water, adding salt and sugar. They should completely dissolve. Boiling water is poured into jars, leaving them covered with lids for 10 minutes. After pouring the marinade into the pan, boil it a second time, adding vinegar towards the end of the process. When it is ready, it is poured into jars, after pouring mustard and pepper into it. Close and send to cool.

With pepper without vinegar

This recipe is suitable for those who want to get the healthiest and most natural product possible. For him they take:

3 kilograms of tomatoes;
a little horseradish root;
dill;
large bell pepper;
grape;
a couple of garlic cloves;
allspice;
cloves;
chili pepper;
three laurel trees;
currant and cherry leaves;
salt;
sugar.

The jars are sterilized and the vegetables are washed. The pepper is peeled and cut into pieces. Sweet - in slices, and bitter - in rings. Horseradish and garlic are peeled and also chopped.

All spices are placed at the bottom of the container, except salt and sugar, and everything is filled with a mixture of tomatoes and grapes on top. Salt and add sugar.

Leave for a couple of tens of minutes, pour boiling water over it. The liquid is drained and boiled again. They return it to the jars and roll it up.

Cherry tomatoes with grapes and citric acid

Preserving tomatoes with citric acid makes the preparation better in terms of absorption by the body. Lemon is a more natural product than regular vinegar essence. At the same time, it has no less power as a preservative.

For this preparation, per kilogram of cherry tomatoes take:

half a kilo of grapes;
acids - 10 grams;
bell pepper - coarse pepper;
dill - one bunch;
horseradish leaves;
currants - the same;
cherries - the same;
salt - 60 grams;
sugar - 60 grams;
water - 1 liter.

See also

Delicious recipes for marinated salted and lightly salted tomatoes in Armenian style for the winter

Read

The leaves are placed on the bottom of an already sterilized jar at the very beginning. All ingredients of plant origin are washed well. The peppers, also washed, are cleared of seeds and cut into strips. Sprinkle grapes and tomatoes, and put pepper on top.

Boiling water is poured into the jar, and after 10 minutes it is poured into the pan. Salt and add sugar and citric acid. Bring to a boil again to form a complete marinade. It is boiled and poured back into containers for preservation. The blanks are closed and sent to cool.

With celery greens

Many people love spicy preparations. This is exactly what tomatoes and celery are like. They serve as a wonderful snack.

In order to prepare this dish, per kilogram of tomatoes you need:

a couple of hundred grams of grapes;
up to six sprigs of celery greens;
a couple of tablespoons of vinegar;
half the chili pepper;
a tablespoon of salt;
head of garlic;
two tablespoons of sugar.

Start by washing vegetables and herbs. Garlic is peeled and finely chopped, pepper - into rings. The jars are thoroughly washed with special products.

The tomatoes are placed in the jar first, filling the container halfway. On top of them are peppers, herbs and garlic. Then they add a layer of grapes and finally tomatoes. Pour boiling water over and wait 20 minutes.

The liquid is poured into a saucepan, adding sugar and salt, and boiling again. The marinade should cook for no more than five minutes. When it is almost ready, vinegar is poured into the jars and boiling water is poured over it. Close with sterilized lids.

With mint and basil

This unusual recipe, thanks to fragrant herbs, allows you to feel the breath of summer in the middle of winter. For three kilograms of tomatoes they take for him:

a large bunch of grapes;
half a glass of sugar;
two tablespoons of vinegar;
the same amount of salt;
medium onion;
three garlic;
a few basil leaves;
a sprig of mint;
cloves and peppercorns.

The vegetables are washed, and the grapes are also removed from the brush and sorted. Everything is dried. The jars are not sterilized, but simply washed well with detergent and also dried. The containers are first filled with a layer of tomatoes, then with grapes and finally with tomatoes again.

Water is boiled and poured into jars. Leave it this way for ten minutes. After this, it is poured into a saucepan and boiled. Pour boiling water over the workpiece and repeat the procedure. While the water is boiling for the last time, vinegar is poured into the jar. After this, pour the marinade one last time and roll it up.

ROOM, ROOM, ROOM С

RESULTS the Ñ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð²:

RUR (Russia) â 350 RUR.
ROOM
Ð§ÐµÑÐ½Ð¾Ðº â 4 points.
RESPONSE â 1 ÑÑÑÐºÐ°.
RESULTS AND 3 RESPONSE.
RESPONSIBILITY AND 3 CONDITIONS.
Ð£ÐºÑÐ¾Ð¿ (Ð·Ð¾Ð½ÑÐ¸Ðº) â 1 ÑÑÑÐºÐ°.
The price is 100 rubles.
Ð¡Ð¾Ð»Ñ â 2 ÑÑÐ¾Ð»Ð¾Ð²ÑÐµ Ð»Ð¾Ð¶ÐºÐ¸.
RUR 9% – 75 rubles.
RESULTS ÑÐµÑÐ½ÑÐ¹ â 6 Ð³Ð¾ÑÐ¾ÑÐ¸Ð½.

Marinated tomatoes with grapes for the winter

I invite you to consider one of the delicious recipes for pickled tomatoes for the winter. For this you will need tomatoes and sweet and sour white or blue grapes. Canned tomatoes with grapes can be served with any meat dish or as a cold appetizer on a holiday table. As a rule, pickled grapes are used to decorate salads, make canapés and various snacks. Thanks to grapes, the marinade is very aromatic and tasty.

We will prepare this preservation in small jars; it is most convenient to use small sweet tomatoes, so they will combine more organically with the grapes. Any grape will do, as long as it is tasty and not too sour. You can use grapes with or without seeds. Once marinated, the grapes will release some of their juice and the tomatoes will turn out simply divine. We cover different types of tomatoes, we use both regular tomatoes and cherry tomatoes. It will work out nicely if the vegetables are different colors.

Ingredients

Grapes – 300 g;
Tomatoes – 1 kg;
Garlic – 4 cloves;
Hot pepper to taste;
2 currant leaves;
Parsley sprigs – 2 pcs.:
Dill umbrella – 2 pcs.;
How much water will go into the jar;
Granulated sugar – 6 tbsp. l.;
Salt – 1.5 tbsp. l.;
Vinegar 9% – 3 tbsp. l.;
Black pepper 5 peas each.

How to cook pickled tomatoes with grapes for the winter

Select tomatoes that are ripe but firm in structure for canning. Tear off the tails and rinse under water. Use slightly unripe grapes for this preparation. Take a bunch of green or blue grapes, sort and rinse.

First wash and sterilize 2-liter jars and pour boiling water over the lids. At the bottom of the glass container we place 2 peeled cloves of garlic, a currant leaf, a sprig of parsley and an umbrella of dill. 1-2 rings of hot pepper will be enough. We perform similar actions with the second jar.

Now we add tomatoes, alternating them with grapes. Thus, we fill the jars completely.

Tomatoes and grapes should be tightly compacted (but without fanaticism) in jars up to the neck. Throw black peppercorns into the jars.

Divide the required amount of salt and sugar equally and pour into filled jars.

Pour boiling water over the tomatoes and grapes, cover with clean lids.

After 15 minutes, drain the cooled water from the tomatoes into a saucepan. Place on the stove and bring to a boil. Turn off the heat and pour in the required amount of vinegar, stir.

Pour the marinade into jars with tomatoes and grapes, roll the lids tightly. This grape-tomato recipe is without sterilization. Turn the jars upside down and cover with a terry towel. Leave the jars like this until the contents have cooled.

And then put the pickled tomatoes and grapes in the pantry for storage for the winter.

Canned tomatoes with grapes can be served with any meat dish or as a cold appetizer on a holiday table. As a rule, salads are decorated with pickled grapes.

Tomatoes from grapes in a jar from a world-famous chef

Hector Jimenez Bravo, the founder of one of the largest culinary schools in Europe, has in his arsenal not only recipes for preparing lobster, marbled beef and tender quail, but also canned food. One of the most popular and beloved by the maestro himself is pickled tomatoes with grapes for the winter.

The bright scarlet vegetable and sweet berries complement each other perfectly. The sweet and sour side dish will be an excellent addition to beef or lamb, and can also serve as a separate appetizer for the grill menu. The aromatic and tasty brine obtained from grapes can serve as a marinade for pork and chicken.

Small jars will serve as containers. It is recommended to use small, sweet tomatoes, so they will harmoniously combine with the grapes. Any grape will do, the only thing you should avoid is overly sour varieties.

Canned tomatoes and grapes “Everything will be good”

What ingredients will you need for a one and a half liter jar:

Recipe:

The bottom of the jar is covered with horseradish leaves and dill. Place the tomatoes in an even layer on the greens. The second layer is made from grapes, the third - again from tomatoes, and so on in order until the jar is full to the top;
The contents of the container are filled with boiling water. After 15 minutes, the liquid is poured into another container and the marinade is prepared. For a 1.5 liter jar take 1 tbsp. l. vinegar, 50 g sugar and 1 tbsp. l. salt. For a pleasant aroma add pepper and bay leaf;
The product is brought to a boil and poured back into the jar. The workpiece is rolled up with a machine and wrapped upside down in warm clothes.

We hope our selection of recipes will help you prepare the most delicious canned tomatoes with grapes.

Canned tomatoes are a homemade classic. What do you think about cherry tomatoes? After all, they can also be canned - it turns out to be a very beautiful and tasty snack. And if you add grapes to small tomatoes, this will make the preparation interesting and unusual. In addition, the presence of grapes allows you to not use vinegar among the ingredients at all, can you imagine? I have already closed the first batch of neat jars with these canned cherry tomatoes and grapes, would you like me to share the recipe with you?

Ingredients:

Yield: 1 liter

500 g tomatoes;
150 g grapes;
2 cloves of garlic;
2 currant leaves;
1 cherry leaf;
2 black peppercorns;
10 g hot pepper;
2 dill umbrellas;
1 sprig of celery;
1 tsp. Sahara;
1 tsp. salt.

Preparation:

We sort out the cherry tomatoes. For preservation, select ripe, firm tomatoes, not crushed.

Wash the tomatoes carefully. Wash the grapes straight from the bunch

Then carefully remove the grapes from the brush, trying not to crush or damage the berries.

Wash all spices and spices thoroughly. Place on a towel to remove excess moisture. Peel the garlic. Place peppercorns, hot peppers, cherry and currant leaves, celery greens, dill and garlic at the bottom of sterilized jars.

Then we lay out the tomatoes and grapes, filling the jars to the very top.

Boil water in a saucepan. Pour boiling water over the tomatoes in the jars.

Cover the jars with sterilized lids, wrap them in a blanket and leave for 10-15 minutes.

Then carefully pour the water into an empty pan (preferably using a special lid with holes). Cover the jars again with lids and wrap them up.

Place the pan on the fire, add a little water and bring to a boil. Add salt and sugar (based on the number of filled jars), mix and boil until the crystals are completely dissolved.

Pour the boiling marinade over the tomatoes and grapes and immediately seal (or screw) the lids.

Turn the jars upside down and wrap them in a blanket until they cool completely, about 1 day.

Tips and tricks:

For this type of preservation, it is better to use seedless grape varieties. In addition, it is better to take sour grapes, or unripe ones, so that they have more acid (after all, they replace vinegar). And these canned grapes will taste better.

Dessert garlic tomatoes

These tomatoes turn out to be sweet and so tasty that people at home usually even drink their marinade.

Ingredients (for one 3-liter jar): tomatoes – about 1.5 kg, garlic – 3 heads, salt – 2 tbsp. level spoons (60 g), sugar – 6 tbsp. spoons (150 g), vinegar - 50 ml, hot pepper - ½ piece, dill - 2 umbrellas, leaf celery - 1 large leaf, bay leaf - 1 piece, black pepper - 10 peas, allspice - 3 peas.

Preparation: put a bay leaf, black and allspice, a celery leaf, an umbrella and dill stems, as well as all three (this is important!) heads of garlic (disassembled into cloves) into a clean jar at the bottom. Fill the jar with tomatoes, adding half a red hot pepper without seeds and another umbrella of dill on top. Pour boiling water over the jars, let stand for 10–15 minutes, then drain the water into a saucepan, add salt and sugar. Boil, add vinegar at the end. Pour boiling marinade into the jars, roll up and turn the jars over until they cool.

Article on the topic

Vegetable preparations. What unusual things can you make from cucumbers?

Tomatoes with grapes: classic recipe

The recipe requires a lot of ingredients for canned tomatoes and grapes. The main ones are:

For the marinade:

Sugar and salt - 1 tbsp. l;
Boiled water - to taste.

Products for flavoring the workpiece:

Horseradish – 1 leaf;
Garlic – 3 cloves;
Dill – 3 branches;
Bay leaf – 2 – 3 pcs;
Chili (hot pepper) – 1 unit;
Cloves and black peppercorns - 9 pcs each;
Cherry and currant leaves - 3 - 6 pcs.

You need to preserve tomatoes and grapes in stages:

When making canned tomatoes according to this recipe, you can use grapes of any color

But if you put black grapes in the jar, they will improve the marinade and attract the attention of guests to the appetizer

Classic recipe

Main ingredients per 3 liter jar:

Tomatoes (small, strong, without visible defects) – 2 kilograms.
Sweet peppers (elongated fruits) – 2-3 pieces.
Grapes (large elastic white varieties) – medium sized brush.
Chili pepper – 1 pod.
Garlic – 6-7 cloves.
Laurel leaf – 3-4 pieces.
Dried cloves – 5 buds.
Black peppercorns – 5 pieces.
Dill (umbrella or sprigs) – 2 pieces.
Currant or cherry leaf - 4 pieces.
Horseradish leaf – 2 pieces.
Salt, sugar - 30 grams each.

Tomatoes with grapes: canned

This recipe is little known, original and unusual. The results are tasty and piquant tomatoes with fruits that cook quickly. The ingredients are indicated for one three-liter jar. To prepare them you will need:

Grapes - 2 bunches.
Tomatoes – 1 kg 700 g.
Garlic – 1 small head.
Currant and cherry leaves - 6 pcs.
Cloves – 5 pcs.
Horseradish - 2 leaves.
Black pepper (peas) – 6 pcs.
Dill umbrellas – 3 pcs.
Bay leaf – 2 pcs.
Salt and sugar - 1 tbsp. l.
Water.

First prepare the jars with lids. Thoroughly rinse the leaves and vegetables with berries. You can prepare the grapes either in bunches or separate them. Place horseradish, bay, pepper, umbrellas, leaves and garlic into a clean container.

When you have added the spices, then place the tomatoes and grapes tightly. You can do it in layers or mixed. Whatever you prefer.

Pour salt and sugar on top and pour boiling water into the jars with prepared products. Leave them to stand for at least 15 minutes.

When the time has come, pour the brine into an enamel pan and wait until it boils. The finished marinade needs to be poured into jars, rolled up and turned over. The result is an original recipe. Tomatoes with grapes have a pleasant aroma and taste. Try experimenting with spices and you will find your own new version of the recipe.

Canned tomatoes and grapes with vinegar

This combination gives a sour taste. Therefore, many housewives prepare a recipe for the winter for a snack on the holiday table. To prepare you will need:

Medium tomatoes – 1.5 kg. Grapes - 1 bunch. Vinegar – 120 ml. Garlic – 4 cloves. Black pepper (peas) – 5 pcs. Horseradish root – 1 cm. Horseradish leaves – 2 pcs. Sugar and salt - 1.5 tbsp each. l. Water - how much will go into the jar.

You can add dill, bay leaf and other spices you like. After all, the taste of your preserves depends on them. If desired, you can add currant or cherry leaves. The ingredients in the recipe are for one three-liter jar. However, it all depends on the size of the fruit. Wash vegetables and berries thoroughly to remove debris.

Place the necessary spices in the first layer in the jar, with which you can improvise and add something of your own. Then place vegetables and berries in random order. Pour boiling water over them and let them sit for 10 minutes. Pour the water into a container and put it on the fire to boil. Add sugar, salt and other spices to it as you wish.

When the marinade has boiled, pour it over the tomatoes and grapes and roll up. The berries give the brine and vegetables a fruity note that is sorely lacking in winter. Enjoy this original dish. Tomatoes with grapes, vinegar and spices give a sour taste.

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 hot 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.

Recipe No. 3

To diversify the preservation of tomatoes and grapes, you can add other ingredients to the jars.

See also

11 best step-by-step recipes for preparing tomato snacks for the winterRead

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 5. tomatoes with grapes for the winter with mustard

Ingredients

600 g tomatoes;
5 g mustard seeds;
bunch of grapes;
a sprig of tarragon;
black pepper - four peas;
clove of garlic;
dill - umbrella;
two leaves each of currant and cherry.

Marinade

a quarter glass of vinegar;
liter of purified water;
50 g sugar;
30 g table salt.

Cooking method

1. Wash the tomatoes, pierce them in several places on the stem side with a toothpick.

2. Wash a bunch of grapes under running water. Remove the berries from the branches and sort.

3. Rinse the jars with cleaner. Rinse them well and dry them.

4. Place a dill umbrella, currant and cherry leaves, a sprig of tarragon and a peeled clove of garlic at the bottom of the glass container. Fill the jars with tomatoes, topping them with grapes.

5. Pour water into a saucepan, add sugar and salt. Place on the heat and simmer until the dry ingredients are completely dissolved.

6. Pour the boiling marinade over the tomatoes and grapes, cover with a lid and leave for ten minutes. After the allotted time, pour the marinade into a saucepan and boil again. Finally, pour in the vinegar. Place black peppercorns and mustard seeds in a jar. Pour boiling marinade over the contents and roll up with tin lids.

Tomatoes with grapes for the winter without vinegar

Ingredients:

Tomatoes
White grapes
Bell pepper
Spices and herbs that you usually use. You can use garlic, black peppercorns, cloves, horseradish, dill, bay leaf, currant or cherry leaves.

Place spices, tomatoes, peppers and leaves on the bottom. Pour boiling water for 25 minutes, then pour this water into a saucepan and boil, adding two tablespoons of sugar and 1 spoon of salt. Pour the mixture back into the jar, roll it up and wrap it until it cools completely.

Tomatoes with grapes are an excellent appetizer for both a holiday feast and a family dinner. When canning, tomatoes and grapes need to be laid out carefully and beautifully, then the preparation will not only be tasty, but also look aesthetically pleasing.

Tomatoes marinated with grapes

The presented recipe for winter tomatoes with grapes is distinguished by the fact that not only the vegetables, but also the brine will have an irresistible taste. If you use large blue berries, in winter they will become an original decoration for dishes or an appetizer for meat.

List of ingredients:

Tomatoes (cream variety) – 700 grams.
Dark grapes – 800 grams.
Sugar – 3 tablespoons.
Salt – 5 teaspoons.
Apple cider vinegar – 50 grams.
Dill – 5 sprigs.
Horseradish leaves – 2 pieces.
Dried bay leaf - 3 pieces.
Mixture of peppercorns (red, white, black) – 1/3 teaspoon.

ROOM ÑÐ° Ñ Ð¼Ð¸ÑÐ¾Ð²ÑÐ¼ Ð¸Ð¼ÐµÐ½ÐµÐ¼

RESULTS ROOM Ð¿Ñ, RESULTS ², , Ð½Ð¾ Ð¸ ÐºÐ¾Ð½ÑÐµÑÐ²Ð°ÑÐ¸ Ð¹. RESEARCH RESEARCH RESEARCH RESULTS ¸Ð½Ð¾Ð³ÑÐ°Ð´Ð¾Ð¼ Ð½Ð° Ð·Ð¸Ð¼Ñ.

RESULTS Ð³Ð¾ Ð¾Ð±ÑÐµÐ¼Ð°. RESULTS ºÐ¸Ðµ Ð½ÐµÐºÑÑÐ¿Ð½ÑÐµ, ÑÐ°Ðº Ð¾Ð½Ð¸ Ð±ÑÐ´ÑÑ Ð³Ð°ÑÐ¼Ð¾Ð½Ð¸ÑÐ½Ð¾ ÑÐ¾ÑÐÑ µÑÐ°ÑÑÑÑ Ñ Ð²Ð¸Ð½Ð¾Ð³ÑÐ°Ð´Ð¾Ð¼. regurgitation, regurgitation, ASSURANCE, RESEARCH ÑÐ»ÑÑ ÑÐ¾ÑÑÐ¾Ð².

Canned Tomato Recipes

When the theoretical part has been studied, the rules are clear, then you can start practicing. There are a great many ways to preserve tomatoes for the winter - choose according to your taste and capabilities.

Classic recipe

The brine according to this recipe turns out to be transparent and does not become cloudy, the taste of the tomatoes is slightly sweet, without pronounced acidity. The ingredients are measured using tablespoons. Marinade recipe:

Pour 3 liters of water into a suitable container and add 11-12 tablespoons of sugar and 4 tablespoons of salt. Let the marinade boil.
Next, place 7 large bay leaves and 5 grains of black pepper into a three-liter container. Leave in boiling water for a couple of minutes and carefully drain.
Next, pour the brine, a spoonful of vinegar and seal with sterile lids. Turn the jars over and insulate them - let them cool slowly.

With bay leaf and garlic

This recipe has less sugar, so it will appeal to those who prefer saltier tomatoes. Garlic adds heat and flavor. It is better to take tomatoes that are small and dense, of good ripeness. For a one and a half liter jar you will need about a liter of liquid, maybe a little more.

First you need to sterilize the jars. Then put 1-2 bay leaves, 1-2 grains of black pepper and 1-2 garlic cloves in them.
After this, the jars are filled with well-washed tomatoes. Next, the jars are filled with boiling water and closed with clean lids. They need to be allowed to sit for about 20 minutes.
Then the liquid is poured back into the pan, two tablespoons of sugar and one salt are added per liter of marinade. Place it on the stove again, bring the brine to a boil and pour it into jars with tomatoes.
Roll up with sterile lids, place upside down and leave for a day under a blanket or other insulation.

With bay leaf and sweet pepper

A very pleasant and spicy combination. Peppers are usually eaten faster than tomatoes. Ingredients for 1 liter:

small tomatoes - half a kilo, sweet peppers - one piece is enough;
small horseradish root, one large bay leaf;
dill inflorescences – 2 pcs., black and allspice – 3 grains each;
cherry and currant leaves - a couple of pieces;
vinegar essence – 0.5 tsp, salt – ¾ tbsp, sugar – 2 tbsp, water – 500-700 ml.

Despite the impressive list of components, the process itself is simple.

First, the pepper is cut - preferably into strips, where it marinates better. Leaves and dill are placed in clean containers. Then vegetables and horseradish slices.
The brine is prepared as follows: put all the flavoring additives in the form of salt and sugar into the water and put it on the stove. Once it boils, add the essence.
Quickly pour the marinade into jars and place them in a tall container with hot water and sterilize for about 15 minutes.
Then the jars are pulled out using special tongs, rolled up and cooled. You can open it in about 3 weeks.

With bay leaf and cloves

Marinated tomatoes with cloves and bay leaves are a classic. This appetizer will appeal to most lovers of salted vegetables. It goes best with potato dishes and meat. Ingredients:

small or medium tomatoes, 0.5 tbsp salt, 1 tbsp sugar;
1 tbsp table vinegar, 3-4 cloves, a couple of garlic heads;
a few leaves of noble laurel, a little black pepper.

Step by step instructions:

First, spices and garlic cloves are placed in the jar. Then the tomatoes are packed tightly.
Fill the jar with hot water and leave for about 10 minutes. Next, the water is drained, brought to a boil and a second pour is made.
After that, it is drained again, sugar and salt are added and the jars are filled.
Pour 1 spoon of vinegar. Then the jars are rolled up and carefully wrapped so that they do not cool too quickly.

You can try it in a month, but it’s better to wait a little longer so that the tomatoes are saturated with the marinade as much as possible.

With mustard seeds and bay leaves

Classic recipe without sterilization. The tomatoes are very spicy and lightly salted. This snack can be eaten by diabetics, since there is no sugar in the marinade, and by hypertensive patients - in moderation! For this recipe you will need:

0.5 kg cherry tomatoes, ½ tsp mustard seeds, a couple of fresh sprigs of dill;
1 large laurel leaf, allspice grain, 1 tsp salt, 1 tbsp vinegar.

Cooking process:

Rinse the fruits thoroughly and set aside soft and bruised ones. They may burst upon contact with hot water. Remove all tails and branches, if any.
Place spices and dill in a sterilized jar. Gently tamp the cherry tomatoes on top, shaking the container so that they fit as tightly as possible.
Boil 100-150 ml of water, add salt and vinegar. Stir quickly and pour over the tomatoes. Roll up the jars, cover with a blanket, and let them cool for 12-15 hours.

Recipe No. 1

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.

See also

TOP 2 recipes for canned grapes in syrup for the winterRead

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.

Cherry tomatoes with grapes and citric acid

For each 3-liter jar of preserves you will need:

Water – 1 l;
Dill – 1 bunch;
Salt with sugar - 2 tbsp. l;
Cherry tomatoes – 1 kg;
Grape fruits – 400 g;
Lemon powder – 1 tsp;
1 large bell pepper;
Cherry, horseradish, currant leaves - 1 - 2 pcs.

How to preserve cherry tomatoes with grapes:

Line the bottom of the jar with leaves of all kinds;
Remove the berries from the stalks and wash, also wash the tomatoes;
Cut the pepper into large strips, having previously removed the stem and seeds;
Fill the container up to the hangers with a mixture of cherry tomatoes and grapes. Place pepper on top.

Make the marinade as follows:

Pour boiling water over the workpiece and wait 10 minutes;
Drain the water and stir in sugar, lemon and salt;
Remove the marinade from the stove and pour it into a bottle.

Ingredients:

Tomatoes – I had 2 full 8 liter buckets.
Grapes – 9 tassels (1 tassel per jar, more can be added if desired)
Garlic – 27-30 cloves (I put 3-4 cloves per jar)
Bay leaf – 27 pcs. (for one jar 3 pcs.)
Black peppercorns (or allspice) – 5-6 pcs. for one jar - approximately 1 pack.
Dill (umbrellas or dried dill seeds) - 1-2 umbrellas per jar or 0.5 tsp. dry dill seeds.
Vinegar (70%) – 9 tsp. (1 tsp per 1.5 liter jar)

For the brine: (for the above amount of tomatoes it took me 4.5 - 5 liters of brine)

Water - only 5 liters. (marinade consumption is approximately 500 - 600 ml for 1 1.5 liter jar of tomatoes.)
Salt – 10 tbsp. l. (2 tbsp per 1 liter of water)
Sugar - 30 tbsp. l. (6 tbsp per 1 liter of water)

Finger-licking canned tomatoes with grapes

If everyone is already accustomed to canned tomatoes, then unsweetened pickled grapes will cause genuine delight even among the most demanding gourmets. Feel free to use this recipe and in winter you can surprise your household or guests.

Ingredients:

tomatoes - 500 g;
white grapes - 200 g;
garlic - 4-5 cloves;
black peppercorns - 6 pcs.;
sweet peas – 2 pcs.;
spicy capsicum - to taste;
bay leaf - 1 pc.;
cloves - 2 buds;
salt - 1 tbsp. l. without slide;
sugar - 2 tbsp. l.;
vinegar 9% - 1/2 tbsp. l.

The calculation of ingredients is indicated for a 1 liter jar.

Preparation:

Wash small, but dense tomato fruits well and make 3 holes in the stem area with a toothpick so that they do not burst during heat treatment.
Grapes (ideally seedless variety should be used) are removed from the branches.
Peel the garlic and cut into slices, so it will look more beautiful in the jar.
We prepare the container and sterilize it in a convenient way.
Place a bay leaf, a piece of red hot pepper, cloves, sweet peas and black peas at the bottom of the container.
Place tomatoes mixed with garlic slices on top. We fill the empty spaces with grapes.
Pour boiling water up to the top, cover with a lid and leave for 15 minutes.
Pour the water into a saucepan, bring to a boil and simmer for 2-3 minutes. We carry out the second filling, wait 10 minutes.
Drain the water again, add salt and sugar, put the brine on the fire, boil for 2-3 minutes and pour back up to the shoulders.
We take the jar with oven mitts and gently shake it to release any air bubbles.
Pour in vinegar and add the remaining brine right up to the neck.
Cover with a lid, let sit for 5 minutes, then screw tightly.
Turn it upside down, wrap it in something warm and leave it for a day.
After this, we safely remove the workpiece to a dark, cool place for storage.

Vitamin salad of green tomatoes for the winter: recipe with cabbage, onions, peppers and carrots

This is a real vitamin preparation for the winter, which will not only give strength, but also increase immunity. After all, it has all the necessary components. By the way, you can add new components at your discretion.

Write down the following recipe: green tomatoes – 2 kg;
celery – 1 head;
bell pepper – 3-5 pods;
onions – 4 pcs.;
cabbage – 1 medium-sized head;
carrots – 2-3 pcs.;
vinegar - 5 tbsp. l.;
sugar – 4 tbsp. l. with a slide;
salt – 2 tbsp. l. without slide;
turmeric – 1 tsp. (optional);
peppercorns - several grains;
bay leaf - 2-4 leaves;
dill seeds – 1 tbsp. l.;
water – 3.5 l;
vegetable oil – in fact.

You need to start with cabbage. Chop it finely, but the version with small cubes will look unusual. After that, throw in a pinch of salt and mash the cabbage well. Cover with a plate and place a small weight. Place it in the refrigerator overnight or for at least 6 hours.

Grate the carrots on a coarse grater, divide the tomatoes into quarters, chop the onion and pepper into half rings 0.5 cm thick. By the way, do not forget to remove the seeds from the last component.

Place the mixture of all vegetables into sterilized jars, placing them neatly and tightly.

Boil water in a saucepan with all the spices and seasonings added for 2-3 minutes. Please note that you add vinegar at the very end. Fill the prepared containers with the resulting brine.

Pour 1 tsp into each jar. oil (if the container is half a liter) and immediately roll it up. Turn it over to check the seaming and place it under a blanket in a dark place until it cools.

This preparation of green tomatoes will also give you a boost of vitamins in cold weather.

Marinated tomatoes with grapes - a very tasty recipe

A classic winter recipe that combines the proportions of ingredients very well. Do not pour out the sweet marinade; many people love to drink it separately.

Take for a 3 liter jar: Tomatoes – 2.5-3 kg. (how many will be included).
Grapes - a large brush.
Garlic cloves – 3-4 pcs.
Small hot pepper.
Sugar - a large spoon.
Salt - a tablespoon.
Vinegar 9% - large spoon.
Currant leaves, cherries, horseradish leaves, dill umbrellas, peppercorns.

Marinating tomatoes:

Select small, dense specimens, rinse and remove the tails. Rinse the bunch of grapes in running water.
Pour boiling water over the jars and place cherry and currant leaves, dill, a couple of hot pepper rings, peppercorns, and a little chopped garlic on the bottom.
Next, pack the tomatoes tightly and top the contents with a bunch of grapes. Do not compact the grapes so as not to crush the berries.
Cook the marinade: add sugar and salt to boiling water, stir, helping to completely dissolve. Pour into jars.
Cover with lids and leave - let the tomatoes warm up.
After a quarter of an hour, return the brine back to the pan and boil again, adding vinegar.
Pour in the marinade, roll up and, turning the jars over, wrap. Wait until it cools down and move it to a cold room for the winter.

Cucumbers marinated with grapes and mustard

Usually, cucumbers are pickled with grape leaves; in the same recipe, grape berries are added to the cucumbers in a jar.

Products for pickling cucumbers per liter jar:

small cucumbers;
light grape berries - a tablespoon;
mustard seeds;
spices (allspice and black peppercorns, bay leaves) - 2 pieces each;
greens (sprigs of dill, rosemary and parsley);
drinking water – 500-600 milliliters;
sugar - tablespoon;
table vinegar – 30 milligrams;
coarse salt - a tablespoon.

Marinating process:

Trim the ends of the washed cucumbers on each side. Peel the grapes from the branches, wash and dry a little.
Place spices and mustard seeds, cucumbers and grapes in a clean glass jar.
Dissolve salt and sugar in drinking water, boil the marinade over low heat and let it boil. Pour the brine into the cucumbers and grapes, leave for five minutes, then drain and boil again. Repeat a third time.
Boil the brine drained for the third time, remove from the stove and pour in vinegar. Pour the brine into the jars and seal them tightly.

Mustard seeds will add piquancy to pickled cucumbers, and grape berries will add a sweetish taste.