The best recipes for pickled tomatoes and grapes for the winter at home

Tomato and grape preserves are a favorite winter dish. They're loved for their variety and piquant flavor, making them not only a wonderful appetizer but also one of the best side dishes. But not everyone realizes how many different recipes there are for this preserve.

Below you can find recipes, both classic and those that avoid synthetic preservatives.

Secrets of preparing tomatoes and grapes for the winter

There are a few simple tricks that will make canned tomatoes and grapes tastier and healthier:

1. Firstly, you should only take those fruits that have dense pulp.
2. Secondly, you don't have to limit yourself to using regular table vinegar. It can easily be substituted with apple cider vinegar or other fruit vinegars.
3. Thirdly, they use both sorted grapes and left them on the branches. The same is done with cherry tomatoes.
4. Fourthly, the taste can be adjusted by varieties.

These simple secrets will significantly increase the chances that your family will remember your preparations with pleasure for a long time.

How to choose and prepare food correctly

When choosing berries and vegetables, make sure they are undamaged. Choose fruits that are free of wormholes, spots, and signs of rot. Pay attention to the flesh as well—preferably firm, yet ripe.

Before placing the fruit in jars, wash it thoroughly. Tomatoes are not cut. Like grapes, they are placed whole.

How to cook tomatoes with grapes

There are many recipes for tomatoes with grapes. They're made with hot peppers, horseradish, and mustard. They're supplemented with other vegetables and synthetic preservatives are omitted. They can be spicy or sweet.

Classic recipe

Classic recipe marinated tomatoes with grapes Combines simplicity with a rich, flavorful blend of various ingredients. Vegetables and herbs provide vitamins, and their unusual combination adds flavor. This preparation is perfect for serving even on a holiday table.

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

• 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. Afterwards, the peppers are sliced: hot ones into rings and sweet ones into strips. The stems are removed from the grapes, and the skin from the garlic. The jars are sterilized.

First, add the spices and herbs to the jars, then top them with all the vegetables. Salt and sugar are sprinkled over the tomatoes and grapes, and immediately poured with boiling water. The jars are left in this state for a couple of dozen minutes.

After the specified time, drain the liquid into a saucepan and bring to a boil. Return the boiling water to the jars and seal immediately.

This recipe is great because you can use any grape you like. Black grapes are used when you want to add variety to the finished product, while white grapes are used for a more pronounced flavor.

With mustard

Another recipe for those who enjoy a sweet and spicy flavor suggests using mustard seeds. They add a tangy flavor to the pickled vegetables while preserving the sweetness of the berries. Pickling this recipe isn't particularly difficult.

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

Wash the vegetables thoroughly. Dry the tomatoes slightly and pierce the back with a toothpick, and sort the grapes. Jars are also thoroughly washed with cleaning products.

Place all the spices and leaves, except for the mustard and pepper, at the bottom of the prepared jar. Mix the vegetables and berries on top.

At the same time, boil water and add salt and sugar. Make sure they dissolve completely. Pour the boiling water into the jars, leaving them covered with lids for 10 minutes. Pour the marinade into the pan and boil it a second time, adding vinegar towards the end of the process. When it's ready, pour it into the jars, first seasoning them with mustard and pepper. Seal and let cool.

With pepper without vinegar

This recipe is perfect for those looking for the healthiest and most natural product possible. For it, take:

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

The jars are sterilized, and the vegetables are washed. The peppers are seeded and chopped. Sweet peppers are sliced, and hot peppers are cut into rings. Horseradish and garlic are peeled and also chopped.

Place all the spices except salt and sugar at the bottom of the container, and top with the tomato and grape mixture. Add salt and sugar.

Leave for a couple of minutes, pouring boiling water over them. Drain the liquid and boil again. Return to the jars and seal.

Cherry tomatoes with grapes and citric acid

Preserving tomatoes with citric acid It makes the preparation easier to digest. Citric acid is a more natural product than regular vinegar essence. However, it's no less powerful as a preservative.

For this preparation, per kilogram of cherry tomatoes you will need:

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

The leaves are placed on the bottom of a sterilized jar at the very beginning. All plant-based ingredients are washed thoroughly. The peppers are also washed, seeded, and cut into strips. Grapes and tomatoes are added, and the peppers are placed on top.

Pour boiling water into the jar and, after 10 minutes, drain it into a saucepan. Add salt and sugar with citric acid. Bring to a boil again to create a full-bodied marinade. Pour the boiling water back into the canning containers. Seal the jars and let them cool.

With celery greens

Many people love spicy preserves. Tomatoes with celery greens are one such example. They make a wonderful appetizer.

To prepare this dish, for a kilogram of tomatoes you will need:

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

Start by washing the vegetables and herbs. Peel and finely chop the garlic, and cut the pepper into rings. Rinse the jars thoroughly with a special cleaner.

First, add the tomatoes, filling the jar halfway. Top with peppers, herbs, and garlic. Then add a layer of grapes, and finally, the tomatoes. Pour boiling water over the top and let sit for about 20 minutes.

Pour the liquid into a saucepan, add sugar and salt, and bring to a boil again. The marinade should simmer for no more than five minutes. When it's almost ready, add vinegar to the jars and pour the boiling water over them. Seal with sterilized lids.

With mint and basil

This unusual recipe, thanks to fragrant herbs, brings a touch of summer to the heart of winter. For three kilograms of tomatoes, use:

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

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

Boil the water and pour it into the jars. Let it sit for ten minutes. Then, pour it into a saucepan and bring it back to a boil. Pour the boiling water over the jars and repeat the process. While the water is boiling for the last time, pour vinegar into the jars. Then, pour the marinade over them one last time and seal them.

Storage rules

Like all preserves, these tomato-grape marinades are stored in cool, dark places. Additionally, the jars are left upside down for a while. This allows the vegetables to marinate better and prevents unnecessary chemical reactions.

Conclusion

There are many ways to marinate grapes and tomatoes. Each has its own advantages. For example, those who love spicy preserves will appreciate options using various herbs and seasonings.

But regardless of the ingredients used to prepare this preparation, it is always stored the same way - in a cool, dark place, upside down.