Dolma is a delicious dish like cabbage rolls, but instead of cabbage leaves grape is used. That is, in order to prepare dolma, you either need to buy ready-made pickled grape leaves in the market, or prepare them yourself (of course, this article is relevant for those areas where it is possible to grow grapes).
We will tell you how to pickle the leaves of grapes for dolma.
Marinate the leaves for dolma
Ingredients:
- water - 1 l;
- pepper with peas;
- cloves;
- Bay leaf;
- salt, not iodized - 1 tbsp. a spoon;
- Sugar, domestic production - 1 tablespoon;
- vinegar 5-9% - 1-2 tbsp. spoons.
Preparation
We tear green leaves from a grape bush necessarily with tails, even if not whole. Collect the grape leaves thoroughly washed in cold water and spread dry on a clean towel.
At the bottom of steam-sterilized glass jars with a capacity of no more than 0.5 liters, we lay down 2-5 laurel leaves, 3-5 peppercorns and 2-3 cloves of cloves - the spices will give the grape pickled leaves special flavors and make their flavor more spicy and interesting. Above, carefully lay grape leaves, not trying to shove a lot into the jar. Fill the leaves in jars with steep boiling water, after 3-4 minutes drain the water back into the pan.
We prepare marinade. Water in a saucepan is brought to a boil, reduce fire, lay salt and sugar and mix for 3-5 minutes, sugar and salt should be completely dissolved. Turn off the fire and pour in the vinegar. Quickly pour the leaves with marinade. You can roll up the cans with sterilized tin covers or even put nylon caps on the cans.
To store harvested pickled vine leaves for dolma should be in a dark cool place, in a cellar, for example. Approximately half a liter jar consumes 330 grams of grape leaves and 180 milliliters of brine.
You can harvest grape leaves for dolma in an alternative way: do not marinate, but salt in brine.
Ingredients:
- water boiled-1 liter;
- salt, not iodized - 70 g.
Preparation
We prepare the brine: in boiled water (warm or cold) we dissolve the salt in the specified proportions. Next, we act the same way as when pickling until the marinade is poured, that is, the pure grape leaves in sterilized jars are steamed with boiling water, after 3-4 minutes, drain the hot water and pour the leaves with brine. We put plastic covers on. Keep casting in brine in a dark cool place. We take the leaves from the cans as needed (before cooking, the dolma is washed with cold boiled water).