Top 5 Best Recipes for Pickled Cucumbers in Grape Leaves for the Winter

Preserving vegetables is a special tradition that every family has. A rather unusual and original option is preserving cucumbers with grape leaves for the winter. The methods and recipes for this type of preserves are quite simple, but they make a wonderful addition to salads and side dishes. Other ingredients can be added to traditional cucumber preserving methods, enhancing the taste.

The subtleties of preparing cucumbers with grape leaves

It's worth noting an important feature: grape leaves are able to maximally preserve the rich color of the main ingredient during the preservation process, and the taste of the finished product remains virtually unchanged. The convenient shape envelops the entire surface of the cucumber during canning.

There are also several interesting and varied recipes for preserving aromatic cucumbers: with the addition of vinegar, citric acid, vodka, and even apple juice. The grape component can also be used as a base for other dishes.

Requirements for the main ingredients

A grape leaf typically grows up to 10 centimeters in length and width. Therefore, cucumbers should be approximately the same size. Small and medium-sized, firm cucumbers should be crisp. The grape component used should be whole and free of any signs of spoilage.

The main vegetable will need to be soaked for several hours before canning.

Also, during canning, you will need dill, vinegar, allspice, refined sugar, and, if desired, bay leaves and cloves.

Methods for pickling cucumbers in grape leaves

Before preparing original preserves, thoroughly sterilize and sanitize the containers. All glass containers must be washed with a soda solution. When preparing jars for sealing, be mindful of the lids. Cleaned green produce must be blanched before sealing.

With vinegar

Pickling with vinegar will add variety to your winter vegetable preparations. This recipe makes two 1.5-liter containers. Ingredients:

• 2 kilograms of medium cucumbers;
• grape leaves;
• 100 milliliters of vinegar;
• 50 grams of salt.

Preparation: Rinse the cleaned vegetables in boiling water for a few seconds, then immediately transfer to a bowl of cold water. Then, wrap each cucumber in peeled grape leaves. Place the wrapped cucumbers in sterile containers and fill them to the top with boiling water. Cover and let sit for 10 minutes.

Pour the brine into a saucepan, add salt, and bring to a boil. Pour the mixture back into the jars. Next time, drain the liquid into a saucepan, add vinegar, and bring to a boil. Pour the prepared marinade over the vegetables and seal the jars.

With vodka

A recipe with an alcoholic drink is an amateur's preserve. As a result the cucumbers come out with a piquant taste aftertaste and aroma.

What you need for cooking:

• 30 medium-sized cucumbers;
• grape petals;
• fresh herbs;
• 6 pieces of currant leaves;
• 3 bay leaves;
• 4 heads of garlic;
• a large spoon of salt;
• 2 large spoons of refined sugar;
• 50 grams of vodka;
• 5 large spoons of vinegar.

How to prepare: Prepare the main component: rinse under water to remove any dirt and trim the stems on both ends. After a few seconds, soak the grapes in boiling water, then immediately transfer to a bowl of cold water. Then repeat the same process with the grape leaves.

Place all remaining ingredients in sterile bottles. Wrap the cucumbers in leaves and place them in a jar. Pour boiling water over the contents and let steep for 15 minutes. Then, drain into a separate container, add salt and refined sugar. Bring to a boil and pour the contents back into the jars. Finally, add vinegar and the specified amount of vodka.

With apple juice

Preserved with apple juice It acquires a sweet taste, but at the same time, it has subtle notes of sourness. What the recipe calls for:

• 2.5 kilograms of medium cucumbers;
• grape petals;
• 50 grams of salt and refined sugar;
• liter of liquid;
• half a glass of apple juice.

Preparation: Blanch the scallions to enhance their flavor. This process involves briefly soaking them in boiling water, then in ice water. Wrap each scallion in leaves. Transfer the wrapped scallions to jars and season with spices as desired.

Then pour boiling water over the contents of the bottles and let them simmer for 10 minutes. Transfer to a separate pan and bring to a boil again. Pour into the filled containers and seal.

Pickled cucumbers in grape leaves

Recipe preserving salted vegetables in grape leaves The only difference is the proportions of the ingredients added during preparation. This method produces a rich and flavorful pickle for the winter. What you'll need:

• 2.5 kilograms of small cucumbers;
• grape component;
• 100 grams of salt;
• a small spoon of citric acid;
• fresh herbs;
• 3 bay leaves;
• 4 garlic cloves;
• hot pepper.

Preparation instructions: Add fresh herbs, spices, and garlic cloves to pasteurized bottles. Wrap the prepared vegetables in grape leaves and add them to the filled bottles. Bring the liquid to a boil and pour it into all the ingredients. Let it sit for at least half an hour.

Then, pour the brine into a saucepan, season with salt, and add a dessert spoon of refined sugar. Once boiling, pour it back into the vegetables. Then add citric acid and seal the bottles.

Pickled cucumbers with grapes

A standard and fairly simple method for preserving cucumbers, a popular vegetable. However, this method requires a small twist: grape leaves, which greatly enhance the flavor of the pickle.

Ingredients:

• 20 small vegetables;
• grape leaves;
• fresh herbs;
• 90 milliliters of vinegar;
• 30 grams of salt;
• 50 grams of refined sugar;
• 5 garlic cloves.

Directions: Soak the main ingredient in a bowl of ice water. Then, boil for a few seconds and cool again under cold water. Remove the stems from both ends and wrap the vegetables in the leaves. Place the herbs, spices, and garlic cloves in the bottom of a sterile container.

Then compact the wrapped product and pour boiling water over it. Wait 15 minutes and repeat, adding vinegar and salt. Close the bottles and let them cool completely.

Shelf life and storage rules for blanks

The shelf life of the product is largely determined by the manufacturing technology and the chosen recipe. If basic preparation procedures were followed, and the containers and lids were pasteurized beforehand, then this pickled product can be stored even at room temperature.

Typically, pickled cucumbers will keep for several years, especially if vinegar has been added. Without a natural preservative, pickled cucumbers have a slightly shorter shelf life. In this case, the bottles will require optimal storage conditions—a cool, dark place.