An unusual winter appetizer option is marinated grapes in peppers. This "two-in-one" recipe involves marinating both the peppers and grapes together for a beautiful and delicious result. These pretty and tasty peppers stuffed with grapes in a sweet and sour marinade make for a wonderful addition to any holiday table or gathering.
Ingredients
- Bell Peppers — 800 g (4 pcs)
- Grapes — 400 g
- Bay leaf — 2 pcs
- Cardamom (boxes) — 2 pcs
- Allspice — 4 pcs
- Black Peppercorns — 4 pcs
For marinade
- Water — 1 L
- Vinegar 9% — 4 tbsp
- White Sugar — 6 tbsp
- Coarse Salt — 2 tbsp
Unlock the Secrets of Flavor
with Our Step-by-Step
Cooking Instructions!
Prepare the ingredients according to the list.
From the specified amount, I got two jars of 1 liter each.
We will need toothpicks in the process.
Sterilize the jars and lids. I prefer to sterilize the jars in a pot on the stove. I have twist-off jars with lids that screw on by hand, but regular ones will do.
Thoroughly wash the jars and lids in hot water with a small amount of baking soda.
Fill the pot with water to a third, put the lids in the water and place the jars straight into the pot on top of the lids, bottoms up. Turn on medium heat, bring the water to a boil and sterilize the jars with lids for about 10 minutes until large water droplets appear inside the jars.
Then carefully remove the jars and lids from the boiling water and place them on a clean towel.
Wash the grapes and remove them from the stems.
Wash the peppers, cut off the caps with stalks and remove the seeds. Put the peppers with the caps in a pot, add water, put on medium heat and bring to a boil. Cook the peppers for about 3 minutes.
Carefully remove the peppers and caps from the boiling water and place them on a plate. Throw the grapes in the same pot with boiling water and boil over medium heat for about 1-1.5 minutes. Then drain the water carefully, discarding the grapes on a colander.
Stuff the peppers with grapes. Secure the caps to the peppers with toothpicks.
Put 2 cloves of pepper (allspice and black), laurel and cardamom on the bottom of each jar. Place the peppers and remaining grapes in the jars.
Prepare the marinade.
In a separate pot or saucepan, pour 1 liter of water. You can use the water in which the peppers were boiled, if desired. Add sugar and salt, mix. Put the saucepan on maximum heat, bring to a boil. Boil for about a minute, then turn off the heat, pour in vinegar and stir.
Pour the marinade into the jars with peppers.
In a large pot, lay a kitchen towel. Put the jars in the pot and fill with water so that it reaches the middle of the jars. Put the pot on medium heat and bring to a boil. Sterilize the peppers with grapes for about 10 minutes. I used a small pot, so I sterilized the jars one at a time.
After some time, carefully remove the hot jars from the pot and screw on the lids. Carefully turn the jars upside down and check if the lids are leaking. Wrap the jars in a warm blanket and leave to cool completely.
Marinated peppers with grapes are ready. You can store such blanks in a dark and cool place - a pantry or cellar is perfect for this.
Enjoy your meal!
