Pickled grape leaves

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   Ingredients

2. STEP 2

   

   Open the sheet.

3. STEP 3

   

   Apply 10 sheets.

4. STEP 4

   

   Turn over.

5. STEP 5

   

   Cut off the tails.

6. STEP 6

   

   A stack of bunches.

7. STEP 7

   

   Bunches without ponytails.

8. STEP 8

   

   Wrapping process.

9. STEP 9

   

   Wrapping process.

10. STEP 10

    

    Bunch in a jar.

11. STEP 11

    

    Place the stack into the jar.

12. STEP 12

    

    Jar with leaves.

13. STEP 13

    

    The banks are ready!

14. STEP 14

    

    Still life of ponytails :)

15. STEP 15

    

    Marinade...

16. STEP 16

    

    Add salt...

17. STEP 17

    

    ... sand and vinegar.

18. STEP 18

    

    Boiling water...

19. STEP 19

    

    ...pour into the jar.

20. STEP 20

    

    Prepare the lids.

21. STEP 21

    

    Close the lid.

22. STEP 22

    

    Turn over.

23. STEP 23

    

    Cover with a blanket.

24. STEP 24

    

25. STEP 25

    

Comments on the recipe

Oksana

15.08.2023

5

To be honest, I didn’t even know that grape leaves could be prepared for the winter. Usually I always bought it at the market and made dalma. Probably cabbage rolls, in principle, can be made. But now the question is, is there any deadline for collecting leaves. When can you start harvesting them? I think so in June or whatever month, I would really like to hear advice on this matter. In the fall they will already become tough. And it’s great for the New Year too, you can get a little creative with the dishes!

Spellbound

15.08.2023

5

I live in a private house and the whole house is entwined with Isabella grapes. The leaves of this variety are excellent for preservation. I collect leaves in mid-May, when the leaf reaches medium size and is not yet stiff. One side of the sheet should be glossy, and the other should be rough, as if with a “fluff”. Here you need to choose carefully. It is precisely these rough leaves that are obtained both when cooked and when preserved, which are not rough. I once had to buy ready-made leaves from one of the Armenian factories - they were too sour and hard. Dolma was not particularly successful, but

Anahit

15.08.2023

4.9

Oksana, I agree with SPELLBOUND, the most tender pickled leaves are obtained when they are collected in late May and early June. And the size can be medium or large, the main thing is to pay attention to the rigidity of the sheet. You can try it on a bend: if the leaf “breaks,” then it is already overripe, but a good leaf feels to the touch, it is soft, like high-quality suede. Pickling grape leaves, one might say, is my “know-how.” About three years ago I bought a ready-made jar of leaves and thought, what if I pickled it myself. Well, it turned out very well. It’s been two or three years since I started pickling grape leaves. It is very important here to fill the entire jar with boiling water to the neck. I had a case of a “mirage” when the water remained on the “floors” of the leaves and the entire jar was not filled with it, and in the fall it was discovered in the closet that it was half empty and the upper part of the leaves had rotted. I had to throw it away.

Anahit

15.08.2023

4.7

SPELLBOUND, today I opened a jar of grape leaves that I rolled up in early summer. The leaves turned out to be very high quality and tender.

Anahit

15.08.2023

4.9

I just washed them with hot water and filled them with minced meat, preparing tolma. So, with a clear conscience I can suggest using this method of preserving grape leaves and get ready to prepare them in June.

Spellbound

15.08.2023

5

Oh, how delicious it is - my mouth is watering. And I need to make a tolma - tomorrow I’ll find a jar of leaves in my bins!

Anahit

15.08.2023

4.7

Bon appetit! And one more thing, try pouring sour cream sauce (instead of matsun) with squeezed garlic over the dolma. You will not regret .