Grape leaves for winter
For culinary delights (dolma, for example), you need grape leaves. For the winter, it is better to cook them yourself. There’s a lot ways, three of which the most “delicious” – salted grape pickled leaves and in tomato juice. Harvesting special labor is not will make up.
Methods for pickling grape leaves
Tip: Young vine is divided before the fall valuable raw materials. When the grapes are old, the leaves are harvested in early summer until they got too harsh.
Salted grape leaves
- For two “liter” cans, about 300 pieces are required. young leaves (no further than 5 from the tip of the vine). Amount of salt – half a cup for 1l. water.
Rinse the leaves (cut the petiole, leaving just a little bit), leave for half an hour in cold (important!) water. Then roll up each into a tube. Some housewives put a sprig of mint inside. Tightly put in sterilized jars, pour boiling pickle. Roll up. Before use, rinse and if they are harsh, cook for about three minutes in boiling water.
Grape leaves for the winter in tomato juice
Collect leaves, fill with cold water for about an hour. Sterilize the jars, put in the dishes so same as in the first method leaflets. Pour boiling water over everything, close the lids and leave for a quarter of an hour. Use it time, and cook (in the usual way) a tomato. Drain the cans and pour boiling tomato. Then roll up the cans and make them a warm bath.
The advantage of this method of harvesting is that grape leaves immediately suitable for cooking dolma or other culinary masterpieces. Tomato juice, saturated with the aroma of the vine, perfectly Suitable for preparing a variety of sauces.
Pickled grape leaves for winter 
The originality of this recipe is that as a fragrant spices used tarragon.
- Prepare the leaves as in the recipes described above. Marinade calculate so: for 1l. water 100g of salt and 15g. lemon acids.
Dip the prepared leaves in small batches in salted boiling water to make them softer. Put them in processed cans, but not too tight. Put between them twigs of tarragon. If you don’t like this particular flavor, use parsley. Pour boiled water over the prepared mass, and sterilize (approximately 20-30 minutes capacity 0.7 l.).
Tasty ideas
A dish that uses fragrant grape leaves is very lot. For example, dolma in a slow cooker (like on our site), fish, Greek appetizer, some salads, Moldavian cabbage rolls. Send your recipes. We are pleased to have them publish with your authorship.
