Harvesting of vine leaves for dolma for the winter. Grape leaves for winter: how to conspire
Dolma is a traditional dish of oriental cuisine. This is a specially prepared minced meat wrapped in grape leaves. A kind of stuffed cabbage, but much smaller. Grape leaves give the dish an unusual brackish-sour piquant taste. They must necessarily be young, bright green and intact. Experts of Oriental cuisine recommend only light varieties of grapes. In summer, you can cook dolma without problems. But how to be in the cold season, when you can not get fresh grape leaves? The way out is harvesting the vine leaves for dolma for the winter. This is done in many ways, we will tell about them.
Freezing of grape leaves for dolma for the winter
The most, perhaps, simple and fast way of preparation of leaves for dolma - a frost.
Necessary ingredients:
fresh grapes, young
Stages of preparation
Freshly picked leaves are sorted, cuttings are removed from them. Scissors make it very easy. After this, they must be rinsed well.
Vine leaves are stacked in piles of 20-30 pieces. This amount is sufficient for the preparation of medium pots of dolma.
Each of the piles is placed on the usual food film for sandwiches and carefully and tightly rolled up a roll. The free edges of the film are bent to the center.
All packed grape leaves for dolma are stored in the freezer.
Their only drawback is excessive fragility infrozen form. Before preparing dolma, the leaves must be thawed. The process should proceed gradually at room temperature. After a complete defrost, you can start cooking.
How to salt grape leaves for the winter, a recipe
Harvesting of vine leaves for Dolma for the winter by salting method does not involve the use of vinegar. For someone, this option will be more acceptable.
Necessary ingredients:
young leaves of grapes - 60 pcs .;
large salt - 1 tsp;
dry mustard - 1 tsp;
pepper ground - a pinch (or 2-3 pea whole peas).
Stages of preparation
Vine leaves are carefully sorted andwashed. Cuttings, as in the previous cases, are deleted. The leaves are laid in a wide bowl and scalded with boiling water. This is done in a matter of seconds, the water immediately merges. If you hesitate, the leaves just get welded and become unsuitable for harvesting. Scalded grape leaves is more saturated, darker shade.
The cooled leaves are stacked in 10 pcs. Then each pile is folded in an envelope, sequentially, with each of the 4 sides. You can, of course, roll them simply into a tube, but in that case it will be problematic to pack in a low container.
Prepared envelopes are laid in 0.5 literbanks. In one just placed 6 envelopes of 10 leaves. Top with dry mustard, salt and pepper. All this is poured with steep boiling water to the brim and closes.
Such harvesting of grape leaves for the winterperfectly well in the pantry of an ordinary apartment. Before the preparation of dolma, the leaves of the grapes unfold and are soaked in fresh water. A pair of hours will be enough.
How to pickle grape leaves for the winter, a recipe
Marinated grape leaves are pleasantly sharp. Dolma of them is great.
Necessary ingredients:
leaves grape;
garlic - head;
pepper black peas;
water - 1 l;
sugar - 0,5 items;
salt - 2 tbsp. l .;
vinegar 9% - 0.5 tbsp.
Stages of preparation
Vine leaves are prepared as it iswas described above. Quickly scalded with boiling water, removed after changing color and dried. After that, they, again, are stacked and enveloped and stacked in jars. Add garlic and bell pepper to taste.
In a saucepan, water is boiled. There add the norm of sugar, salt and vinegar. Hot brine is poured into filled jars. After that they can be corked.
Vine leaves, prepared in this way, do not require washing before cooking dolma.
Grape leaves for dolma, recipe
This way of preparing the billet for dolma is similar to the souring of cabbage, cucumbers, tomatoes and other vegetables. Such food is considered healthy and most useful.
Necessary ingredients:
grape leaves - about 1000 pieces;
salt is large.
Stages of preparation:
The leaves of the grapes must also be tasted and rinsed. Fold them in random piles and roll them with rolls. Then stack in random order, but tightly in a 3 l jar.
A brine is prepared in the proportion of 2 tbsp. l. salt per 1 liter of water. Water is taken ordinary, clean, unboiled.
The prepared brine is filled with grapeleaves. The bank is left in the kitchen. After 1-2 days, fermentation will begin. Brine should be periodically, if necessary, top up. After about a week fermentation will end, you can cover the jar with a lid and put it in a cold place.
These grape leaves are very salty for dolma, so they will have to be soaked.
As is obvious, the harvesting of grape leaves forDolma for the winter is a simple matter. Under the power of this even beginners housewives. Do not forget to do this in the summer and then in the winter it will be possible to please the relatives with an aromatic dolma.
