Pickles and preserves
Fresh grape leaves are briefly blanched and stored in a salty brine, making them available for stuffed leaf rolls outside their growing season. They are a staple ingredient for stuffed grape leaves and olive-oil leaf rolls.
Wash the grape leaves and trim off the stems.
Blanch the leaves in boiling water for 30 seconds-1 minute, then transfer them immediately to cold water. Caution: Long blanching softens the leaves and makes them tear, so keep it brief.
Roll the cooled leaves into bundles of ten to fifteen leaves.
Pack the bundles tightly into a sterilized jar.
Bring the water, salt, and citric acid to a boil. Let the brine cool until lukewarm.
Pour the lukewarm brine over the leaves until they are fully covered. Seal the jar tightly and store it in a cool place; the leaves are ready to use after 1 week.
Do not blanch the leaves for too long; overcooked leaves tear when rolled. Bundle the leaves and pack them in the jar, keeping them fully submerged in the brine. Before using, rinse them several times in lukewarm water to remove excess salt.
Buzdolabında beklerken kabuğu sertleşti, önerdiğiniz gibi örtmemişim. İlk seferde dağıldı, ikinci denemede daha iyi tutundu. Bekletme süresini atladım, tadı biraz eksik kaldı.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.