Description of the preparation:
Soaked grapes are a great addition to meat: pork, lamb, etc. The appetizer is stored in jars or containers after fermentation for 3-4 months, but always in the cold, otherwise it can become acidic. Harvest both grape varieties at once so that the appetizer has a more attractive and appetizing appearance.
Prepare the indicated ingredients.
Wash grapes of both varieties in water, tear off the berries from the brushes and pour them into a deep container: a bowl or container, but not metal.
Pour salt and dry mustard seeds into the bowl. Do not use mustard in banks – vinegar is present in it.
Pour in cold water and stir the contents of the container, dissolving the salt. You can pre-dissolve the salt in water and pour grapes and mustard with the prepared brine.
Cover the berries with a saucer or a smaller lid, put oppression on it. 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 that it does not become acidic.
After the specified time, the soaked grapes will be ready.
Put the grapes in a bowl or bowl, drain the brine, serve it to the table with meat, fish, and offal snacks.