Vine leaves for dolma canned for the winter: recipes with photos and videos

Dolma in grape leaves is rightfully considered one of the popular dishes in the countries of the Caucasus and Central Asia, revered by gourmets far beyond these territories. Recipes for preserving grape leaves for dolma are not complicated, but not too experienced hostess can do it.

The highest quality raw materials for making dolma are harvested during the flowering of grapes. Young juicy leaves contain a large number of microelements valuable for the human body. In the spring, they usually cook with freshly picked raw materials, and during the winter, summer and autumn time - dolma from pickled grape leaves.With the observance of recipes, canned grape leaves for dolma do not lose their quality for a long time.

Preparation methods known today

In Eastern countries, grape leaves are often used in cooking, and now they are starting to gain popularity in our country. In addition to a pleasant taste, they also affect the normalization of blood circulation, help to cope with varicose veins and swelling.

Grape leaves for the winter can be harvested with several types of conservation. All are suitable for use in the walls of the house. Most Popular:

• freeze;
• pickling;
• s alting;
• preparation with dry s alting;
• dry canning.

All these recipes allow you to save products throughout the year. Particular attention is paid to the condition of the harvested raw materials.

It is believed that white-fruited varieties are most suitable for harvesting grape leaves for the winter. They have softer, smoother leaves that release more flavor when cooked, giving the dish a unique flavor.

Freezing

This preservation method is quite quick and easy. Almost all vegetables, after deep freezing, can be used for food, while retaining their properties and valuable microelements for humans to the maximum. The main condition is the availability of a suitable freezer.

Before preparing frozen raw materials, it is necessary to cut off the young foliage, which is not damaged, along with the cuttings, wash them and wipe them with a clean cloth. Then collect in small piles of 10 pieces, twist into a tight tube, wrap with cling film and, putting everything in a large plastic bag, send it for storage in the freezer.

When needed, they must be thawed by pouring boiling water over them. The aroma and taste are not lost. When storing, it is necessary to ensure that no moisture remains on the plant, which can disrupt the storage process.

S alting

This type of harvesting grapes for dolma provides 2 options. The first one is the possibility of s alting for a short time, under a nylon cover, and the second option allows you to store s alted leaves for a rather long period.

Option 1

Before pickling grape leaves for dolma, rolls are wrapped from them. Then they are placed in a prepared container and poured with steep brine (100 g of s alt per 1 liter of water). The container is covered with a plastic lid and taken to the basement for storage.

Immediately before cooking, they are soaked in warm water. This will remove excess s alt. With this method of preservation, s alted grape leaves retain their aroma, but lose some of their beneficial properties.

Option 2

Another type of s alting for the winter for dolmas involves their preheating by pouring boiling water into a container. You can fill them twice with an interval of 5 - 10 minutes. Then pour in the boiling brine (1 tablespoon of s alt per 1 liter of water) and roll up the jars. These s alted leaves do not require pre-soaking before use. Some advise s alting along with spices. In this case, 1 tsp is added to the brine. s alt and mustard powder, 2 - 3 black peppercorns per 1 jar.

In Eastern countries, barrels are used to preserve grape leaves for the winter.

Marinating

This method of harvesting dolma for the winter is the most reliable and proven over the years, it does not require large expenses. Although more laborious than simple s alting or freezing, the result is excellent. Pickled grape leaves for dolma, acquiring a pleasant sourness and aroma of spices, become more piquant.

The washed leaves are stacked in 10 pieces and rolled into tight rolls. Then they are stacked in jars and poured with boiling water. After 5 minutes, the water is drained and boiled again. Twice doused with boiling water, marinate the grape leaves and hermetically close them with metal lids. Marinade is prepared in the following proportions: 1 liter of water, 1 tbsp. l. sugar and s alt and 2 tbsp. l. vinegar 9%. If desired, you can add your favorite spices.

If a twisted tube of grape leaves tries to unwind, it can be secured by tying it with a thread or piercing with a toothpick.

Canning

The fact that the leaves are dry preserved may come as a surprise. Such recipes consist in pouring them with table s alt. Performing such a step-by-step recipe for pickling grape leaves, first, 10 pieces put together are covered with s alt. The tightly packed jars are then placed in a pot of water to be sterilized.

After 10 - 15 minutes of boiling, you can tightly close the lids. This method of preservation allows you to preserve not only the natural flavor, but also useful properties.

Dry s alting

This is an unusual way that demonstrates reliability. You don't have to spend too much time. Prepared (washed and dried) leaves are stacked, sprinkled with s alt and rolled up. Ready bundles are tightly placed in a plastic bottle. Close the filled container with a cork and take it to a dark, cool storage room.

Marinated with tomato

Those who like to experiment can try another way by marinating them in tomato juice. The amount of juice is taken at the rate of 300 ml per 1 liter jar of preservation.

Before marinating grape leaves for dolma, plucked leaves are placed in a bowl of cool water for about 1 hour.Then they are taken out and, having folded 10 pieces, twisted into a roll. The sterile jar filled with them is first filled with boiling water, and after a quarter of an hour the water is drained.

At this time, lightly s alted tomato juice is boiling on the stove. It must be thoroughly boiled (about 30 - 40 minutes). After that, pour it into jars and roll up the lids. Each jar is turned upside down and covered with a blanket. They can be stored away after they have completely cooled down.

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