From grape leaves you can cook delicious dishes. And in order to please themselves and their loved ones, not only in the summer, but also in the winter, it is necessary to be able to properly harvest them. Grape leaves can be salted, canned and pickled.
Pick your recipe
You will need
-
- water - 1 liter;
- salt - 1 tablespoon;
- granulated sugar - 1 tablespoon;
- vinegar - 2 tablespoons.
Instruction manual
1
Wash the grape leaves thoroughly with cold running water, let it dry and carefully lay them on top of each other in 0.5-liter glass jars (it is possible in others, but preferably not in large ones).
2
Then fill them with boiling water and after 3-4 minutes drain the water. Repeat this procedure about 2-3 times.
3
After that, fill the grape leaves with marinade prepared according to the following recipe: 1 liter of water put on medium heat, add salt and sugar.
4
Mix thoroughly until the components are completely dissolved and pour in the vinegar. As soon as the marinade boils, fill them with grape leaves.
5
Then put the cans with pickled grape leaves on for 5 minutes to sterilize, then close the lids and store in a cool dark place.
6
To preserve the grape leaves, collect them dry and 5-7 pieces each and, turning them into rolls, put them tightly in half-liter jars and close with nylon covers, after dipping them for 5-10 seconds in hot water. Store in a cool dark place.
7
In addition, grape leaves can be prepared using salting. To do this, put them in jars as well as for pickling. Then fill with cold salt water (100 grams of salt per 1 liter of water). Cover with nylon lids and store in a cool place, in the cellar, for example. About a half-liter jar consumes 330 grams of grape leaves and 180 milliliters of brine.
note
When harvesting grape leaves, remember that red grapes have hard leaves, while white grapes are soft and juicy.
Useful advice
For pickling, grape leaves that are collected during the flowering of grapes are better suited. During this period, the leaves are softer, more tender and juicy.