Dolma in grape leaves is rightfully considered one of the popular dishes in the countries of Transcaucasia and Central Asia, and is revered by gourmets far beyond the borders of these territories. Recipes for preserving grape leaves for dolma are not complicated, but a less experienced housewife can do it.
The highest quality raw materials for preparing dolma are collected during the flowering of the grapes. Young succulent leaves contain a large amount of microelements valuable for the human body. In spring, it is usually prepared from freshly harvested raw materials, and during winter, summer and autumn, dolma is made from pickled grape leaves.If the recipes are followed, canned grape leaves for dolma do not lose their quality for a long time.
Harvesting methods known today
In eastern countries, grape leaves are often used in cooking, and now they are beginning to gain popularity here too. In addition to their pleasant taste, they also influence the normalization of blood circulation and help cope with varicose veins and swelling.
It is permissible to prepare grape leaves for the winter using several types of preservation. All are suitable for use within the walls of the house. Most popular:
- freezing;
- pickling;
- salting;
- preparation by dry salting;
- dry method of canning.
All these recipes allow you to preserve products throughout the year. Particular attention is paid to the condition of the harvested raw materials.
Considered to be most suitable for harvesting grape leaves for the winter white-fruited varieties. They have softer leaves with a smooth surface, which emit a more intense aroma during cooking, giving the dish uniqueness.
Freezing
This preservation method is quite quick and simple. Almost all vegetables after deep freezing can be used for food, while maximally preserving their properties and valuable microelements for humans. The main condition is the presence of a suitable freezer.
Before preparing frozen raw materials, it is necessary to cut off young foliage that is not damaged, along with cuttings, wash them and wipe with a clean cloth. Then collect in small piles of 10 pieces, twist into a tight tube, wrap in cling film and, putting everything in a large plastic bag, store in the freezer.
When necessary, they must be thawed by pouring boiling water over them. The aroma and taste are not lost. When storing, you must ensure that no moisture remains on the plant, which could disrupt the storage process.
Salting
This type of harvesting grapes for dolma provides 2 options. The first is the possibility of pickling for a short time, under a nylon lid, and the second option allows you to store pickled leaves for quite a long period.
Option #1
Before pickling grape leaves for dolma, they are rolled into rolls. Then they are placed in a prepared container and filled with strong brine (100 g of salt per 1 liter of water). The container is covered with a plastic lid and taken to the basement for storage.
Immediately before preparing the dish, they are soaked in warm water. This will remove excess salt. With this method of preservation, salted grape leaves retain their flavor, but lose some beneficial properties.
Option No. 2
Another type of salting dolma for the winter involves pre-warming it by pouring boiling water into a container. You can fill them twice with an interval of 5 – 10 minutes. Then pour in boiling brine (1 tablespoon of salt per 1 liter of water) and roll up the jars. These salted leaves do not require pre-soaking before use. Some people recommend adding salt along with spices. In this case, add 1 tsp to the brine. salt and mustard powder, 2 - 3 black peppercorns per 1 jar.
In eastern countries, barrels are used to preserve grape leaves for the winter.
Pickling
This method of preparing dolma for the winter is the most reliable and proven over the years, and does not require large expenses.Although more labor-intensive than simple pickling 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 folded into 10 pieces and rolled into tight rolls. Then they are placed in jars and filled with boiling water. After 5 minutes, the water is drained and boiled again. We marinate the grape leaves by dousing them with boiling water twice and seal them hermetically with metal lids. The marinade is prepared in the following proportions: 1 liter of water, 1 tbsp. l. sugar and salt 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 thread or piercing it with a toothpick.
Canning
The fact that leaves are preserved using a dry method may come as a surprise. Such recipes consist of sprinkling them with table salt. Following this step-by-step recipe for pickling grape leaves, first add salt, 10 pieces folded together. The tightly packed jars are then placed in a pan of water to sterilize.
After 10 - 15 minutes of boiling, you can seal it with lids. This method of canning allows you to preserve not only the natural aroma, but also the beneficial properties.
Dry salting
This is an unusual method that demonstrates reliability. You don't have to spend too much time. The prepared (washed and dried) leaves are placed in piles, sprinkled with salt and rolled up. The finished packages are placed tightly in a plastic bottle. Close the filled container with a stopper and take it to a dark, cool storage room.
Marinating with tomato
Those who like to experiment can try another method by marinating them in tomato juice. The amount of juice is taken at the rate of 300 ml per 1 liter can of preserves.
Before pickling grape leaves for dolma, the torn leaves are placed in a bowl of cool water for about 1 hour. Then they are taken out and, folded in 10 pieces, rolled into a roll. A 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 salted 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 for storage after they have cooled completely.
