Grape leaves for dolma: 5 ways to store

Grape young leaves with filling were first cooked during the time of the Ottoman Empire
Grape young leaves with filling were first cooked during the time of the Ottoman Empire

Dolma is a wonderful dish for those who are indifferent to cabbage and classic cabbage rolls. Today I want to tell you how to cook grape leaves for dolma and prepare them for the winter.

We keep grape leaves for a long time

Method 1. Frost

Before canning, pickling or freezing grape leaves for the winter, you must cut the cuttings
Before canning, pickling or freezing grape leaves for the winter, you must cut the cuttings

The easiest way is to freeze. How complicated is it? Let's get a look:

A photo Description
table_pic_att15105924492 Step 1

Preparation of grape leaves for the winter for dolma begins with the correct assembly.

The leaves are cut without cuttings and thoroughly wiped with a damp cloth.

table_pic_att15105924513 Step 2

8–10 pieces are stacked and twisted tightly into a tube.

So that your “rolls” do not unfold, fix them with cling film.

table_pic_att15105924554 Step 3

Put the prepared tubes in a plastic bag and send them to the freezer.

Do not wash the leaves before storing the leaves. The remaining moisture, turning into ice, breaks the structure.

table_pic_att15105924565 Step 4

Before direct preparation, the leaves are dipped in boiling water and dried.

Method 2 Pickling

Leaves can not only freeze or marinate, but also pickle:

A photo Ways to salting grape leaves
table_pic_att15105924606 Option 1
  1. Wash and dry the leaves.
  2. Take a suitable glass container and sterilize.
  3. Lay in layers, each poured salt.
  4. Close the lid tightly.
table_pic_att15105924617 Option 2
  1. Wash and dry the harvested leaves.
  2. Fold in small stacks of 8-10 pieces.
  3. Sprinkle with salt and roll into a roll.
  4. In a glass sterilized dishes lower rolls and close the lid.
  5. Store in a dark place.
table_pic_att15105924618 Option 3
  1. Wash and dried leaflets roll tube (one by one or a stack).
  2. Tamp in a glass dish and cover with brine made from 1 liter of water and 100 grams of salt.
  3. It is necessary to store such preparation under a capron cover in a dark cool place, for example, in a cellar.
  4. Before using the preform is soaked in water.
table_pic_att15105924639 Option 4
  1. The washed and dried leaves twisted into tubules are compacted in a glass dish.
  2. Pour boiling water for 5 minutes. The procedure is repeated twice.
  3. The last pouring is carried out with brine prepared from 1 liter of water and 3 tbsp. spoons of coarse salt.
  4. Roll under the metal cover.
  5. After 1–1.5 months, the leaves are ready for use, do not require prior soaking.

Method 3 Pickling

Dolma lovers will appreciate the spicy pickled grape leaves
Dolma lovers will appreciate the spicy pickled grape leaves

Now let's see how to pickle grape leaves. This recipe is actively used by me, first of all, due to the fact that the “coat” for dolma due to marinade acquires an interesting taste and aroma.

A photo Stage, instructions and recommendations for making their own hands
table_pic_att151059246611 Training

At this stage, the collected leaves are washed, dried, folded in small stacks and twisted into a tube.

table_pic_att151059246712 Layout in banks

Harvested tubules tightly fit into sterilized containers and poured boiling water.

After 5 minutes the water is drained.

table_pic_att151059246713 Cooking marinade

To get 1 liter marin connect 2.5 Art. spoons of vinegar, sugar and salt (1 tbsp. spoon). Marinade boil until dissolved.

Pour hot marinade in jars and close the lids.

If you have prepared very small leaves that do not want to curl into a tube, fix them with cotton thread or a wooden toothpick.

Method 4. In tomato juice

In the photo - another interesting option to prepare not only the leaves, but also the tomatoes.
In the photo - another interesting option to prepare not only the leaves, but also the tomatoes.

If ideas on how to pickle grape leaves for dolma seem too simple to you, move on to more complicated ones.

We will need:

  • tomato juice (on the basis that it will fill a third of the can);
  • onions - 1 pc.

Cooking:

  1. Fresh torn leaves without cuttings are placed in cold water for 40–50 minutes.
  2. Fold in stacks of 10 pieces and twist.
  3. In the prepared container tightly tamp down the leaves so that to the edge remained 5-6 cm of free volume.
  4. Fill with boiling water for a quarter of an hour.
  5. In the prepared tomato juice, add the onion, a small amount of salt (to taste) and boil.
  6. Drain the water, pour the tomato juice into the jars and close with metal lids.
  7. Banks wrapped and left for 2-3 days.
Such leaflets do not require additional preparation or washing before use.
Such leaflets do not require additional preparation or washing before use.

Method 5. With cucumbers

The leaves are perfectly combined with cucumbers and green tomatoes.

The leaves prepared in this way are recommended to be put in melted butter before use.
The leaves prepared in this way are recommended to be put in melted butter before use.

Ingredients:

  • cucumbers - 500 grams;
  • leaves - 50 pieces;
  • dill umbrellas;
  • currant leaves - 5–8 pieces;
  • black peppercorns;
  • garlic - 4 slices.

For the marinade:

  • salt - 1 hour spoon;
  • vinegar - 5 tbsp. spoons;
  • sugar sand - 2 hours spoons.

Cooking:

  • Rinse cucumbers and leaves with cold water.
  • Wrap each cucumber in the leaves of the vine and put it in sterilized jars.
  • To prepare the marinade, pour the ingredients into the pan and pour 500 ml of cold water, bring to a boil and pour over the jars.
  • Banks close the metal lids, warm and leave for a day.
Even gourmet will appreciate pickled cucumbers with grape leaves
Even gourmet will appreciate pickled cucumbers with grape leaves

Summing up

Are you tired? Let's have some rest! I offered you some recipes, each of which I tried myself. If the priority is a low price and time savings - choose freezing, giving additional taste - preservation.

That's all, oh yeah, be sure to watch the video in this article and share your recipe in the comments.

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