Unripe Grapes in Brine

Ghureh-ye shur

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Preparation info
  • Makes:

    2 pints

    • Difficulty

      Easy

    • Ready in

      40 min

Appears in
From Persia to Napa: Wine at the Persian Table

By Najmieh Batmanglij

Published 2015

  • About

Ingredients

  • 2 pounds unripe grapes
  • 2 tablespoons coarse salt for every 4 cups

Method

  1. Wash the unripe grapes and remove the stems.
  2. Fill a large pot with water and bring to a boil. Blanch the grapes, drain and set aside. Sterilize canning jars in boiling water. Drain and dry thoroughly. Fill the jar almost to the top with grapes.
  3. Bring 2 tablespoons