Composition / ingredients
Step-by-step cooking
Step 1:
How to prepare grape leaves for dolma for the winter? To prepare a recipe, you will need a minimum set of products. The most basic ingredient for harvesting is, of course, grape leaves.
Step 2:
For the recipe, take young, juicy leaves.
Step 3:
Prepare salt, sugar and vinegar for the marinade.
Step 4:
Wash the jars and lids well, rinse in clean water and sterilize in a convenient way for you. I usually sterilize in the oven. To do this, I send the container into a cold oven with the necks down, turn on the oven, set the temperature to 180 degrees and hold the dishes for about 20 minutes. About other methods of sterilization, as well as a lot of useful tips on blanks, follow the link at the end of the recipe.
Step 5:
Cut off the "tails" from each grape leaf.
Step 6:
Wash the leaves themselves thoroughly in clean cold water (literally each leaf separately) to wash off all dust, cobwebs or dirt, if any.
Step 7:
Pour boiling water over the leaves and leave for five minutes, then drain the water gently.
Step 8:
Put 6-7 leaves on top of each other.
Step 9:
Wrap the sheets to the center first on one side.
Step 10:
Then do the same on the other side.
Step 11:
And then roll up the roll.
Step 12:
A bunch of leaves ready for rolling looks like a stuffed pancake. Do the same with the rest of the leaves.
Step 13:
Fold the rolls tightly into the jar, as in the photo.
Step 14:
Prepare the brine. How to make brine? Pour clean water into a saucepan, add salt and sugar, put on high heat and wait for the moment of boiling. Next, pour in the vinegar, mix and immediately remove the marinade from the stove.
Step 15:
Pour hot pickle jars with grape leaves to the very top.
Step 16:
Roll up the container with sterile lids and leave it to cool completely at room temperature. Then put the jars in the cellar, in the refrigerator or another cool place. The billet is made and can be stored all winter!
Step 17:
A very tasty dolma is obtained from pickled grape leaves!
From the specified number of components, I have two jars of 300 milliliters each.
I made the brine from 500 ml. of water, but it took me a little less for two cans, about 350-400 ml. of marinade.
The amount of salt and vinegar can be slightly increased or vice versa reduced to your taste.
Bon appetit!
So that summer supplies are guaranteed to please you throughout the cold season, read the basic rules, secrets and life hacks about preparations for the winter.
For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Grape leaves - 0 kcal/100g
