Pickled Grapes in Kuban Style
Preserves • Russian
Description
In Kuban, people take their preservation seriously, often packing slightly unripe grapes into ten-liter containers in whole bunches. However, for those who don’t want to can on an industrial scale, we have slightly adapted the recipe.
Ingredients
- Merlot Grapes 1½ kg
- Dill 1 piece
- Bay leaf 6 pieces
- Coarse Salt 2 spoons
- Green peppercorns 1 tablespoon
- English Dry Mustard 1 tablespoon
Step-by-Step Guide
Step 1
In a two-liter jar, place a dill umbrella, top it with grapes (it's not necessary to separate each berry from the stems; small clusters with five to six berries can be used), and add small bay leaves and pepper.
Step 2
Boil a liter of water with a tablespoon of salt, then fill a jar with water, leaving about 1.5 cm from the top. Sprinkle a tablespoon of mustard powder on top and spread it evenly across the surface, creating a sort of seal for natural fermentation. Close the lid and let it sit for a month.
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