Pickled grapes with mustard
Description
Perfect for the table and with drinks. Pickled grapes are an excellent accompaniment to meat: pork, lamb, etc. The appetizer keeps in jars or containers after fermenting for 3–4 months, but it must be refrigerated, otherwise it may turn sour. Prepare both grape varieties at once so the appetizer has a more attractive and appetizing appearance. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare the specified ingredients.
- 2
Step 2
Wash both varieties of grapes in water, remove the berries from the stems, and pour them into a deep container: a bowl or a container, but not a metal one.
- 3
Step 3
Pour salt and dry mustard seeds into a container. Do not use store-bought mustard in jars—it contains vinegar.
- 4
Step 4
Pour in cold water and stir the contents of the container, dissolving the salt. You can dissolve the salt in water beforehand and pour the grapes and mustard with the prepared brine.
- 5
Step 5
Cover the berries with a saucer or a smaller lid, and place a weight on top. Leave the grapes for about 1.5 weeks in a not-too-warm, dark place. Stir the contents of the container from time to time so it does not turn sour.
- 6
Step 6
After the specified time, the soaked grapes will be ready.
- 7
Step 7
Place the grapes in a piala or a kremanka, drain the brine, and serve with meat, fish, and offal appetizers.