Dolma leaves for the winter

Freezing grape leaves

Grape greens are used not only in oriental cuisine. It is added as a natural spice to meat and fish when frying and stewing. It has an important culinary feature - it absorbs the aroma of the prepared product, at the same time gives it a wine piquancy.

It is advisable to pluck them from white grapes. Such greens taste more delicate.

First, keep in mind that the leaves need young and light colored. The old ones become very tough and will not chew well. If there is a choice, varieties of the eastern group are suitable for any recipe for dolma from grape leaves, and only cultural grapes. No wilds! Avoid rootstocks - as a last resort, their leaves will do, but dolma will turn out to be tough and with a noticeable unpleasant aftertaste.

It is necessary to collect young foliage before flowering grapes. It is advisable that the vines are not sprayed with herbicides before. For those who are weak in gardening, we suggest: pick at least the seventh leaf from the top of the vine. Those that are closer to the ground are already considered old.

Harvesting grape leaves for dolma by drying them is no more laborious than freezing. Such canning allows you to preserve all the beneficial elements in the plant and its unsurpassed aroma.

Option 1:

  1. Wash and dry the grape leaves.
  2. You will need regular glass jars to store the leaves. Sterilize glass containers.
  3. Place 10 leaves on the bottom, lightly cover with salt. Make the next similar layer with salt. And so on to the very top. Then tighten the lid tightly.
  4. The workpiece is ready!

Option 2:

  1. Remove dust from cut leaves, dry and arrange in stacks one on one.
  2. Sprinkle with salt and roll. For the procedure, you will need plastic bottles that are clean and dry inside. Place the resulting wraps into a bottle through a thin neck. Fill the plastic container to the top and tighten the lid.
  3. Store in a cool place.

Pickling steps:

  1. Pack the pure grape leaves in 10 pieces and wrap each batch in a tube.
  2. Place the tubular leaves tightly in jars and pour boiling water over. Leave for 5 minutes, then drain the water.
  3. Prepare 1 liter of marinade, which includes 2 tbsp. tablespoons of vinegar and one tbsp. tablespoons of sugar and salt. Boil until the bulk dissolves.
  4. Pour boiling marinade into jars of raw materials and immediately close with tin lids.

Those who do not like the sweet and sour taste of preservation will look for a recipe for how to pickle grape leaves for dolma. Leaves in this way are stored in glass jars in brine. Therefore, glass jars should be sterilized before starting work. Your attention is provided with two options for salting, one under a nylon cover, the second assumes long-term storage under a metal twist.

Option 1:

  1. Clean leaves, rolled up, each individually or in a group of several pieces.
  2. Tamp the glass container with twisted leaves.
  3. Prepare a brine consisting of 100 grams of salt in 1 liter of water. Pour the raw materials with a boiling solution and close the jars with nylon lids. Place in a cellar or refrigerator.
  4. Before preparing the next dish from these leaves, they will need to be soaked in clean boiled water.

Option 2:

  1. Grape leaves are also rolled into tubes and placed in jars to the top.
  2. Boiling water is poured into jars with raw materials and left for 5 minutes. The procedure is repeated twice.
  3. Prepare brine from 3 tbsp. tablespoons of salt and 1 liter of water. Pour cans with them and tighten with metal lids.
  4. Salting grape leaves for dolma is ready. After a month, the leaves will be suitable as a shell for dolma, they will not need to be additionally soaked.

Canning stages:

  1. Fresh, freshly plucked leaves should be placed in very cold water for about an hour.
  2. Pack in 10 pieces and roll into rolls.
  3. Place in a jar up to the shoulders. Pour boiling water over for 15 minutes. Drain the water.
  4. Boil tomato juice (you can add a little salt) and pour jars of herbs with it.
  5. Screw the lids back on, turn over and wrap in a blanket. Wait for it to cool completely. Then give the banks their usual position and send them to the pantry. After opening the jar, ready-made dolma leaves do not require additional processing or washing, but are immediately used as a wrapper.

Dolma is further prepared from canned grape leaves. Traditionally, it is customary to wrap minced meat with rice in them, but you can deviate from the generally accepted regulations and fill with vegetable filling. For example, dolma with carrot core will be very popular with vegetarians. Bon Appetit!

Freezing and fresh storage

Leaves should be rinsed thoroughly before freezing.

Freezing. Freezing in the refrigerator is one of the easiest and most convenient ways to store grape leaves, which allows you to preserve all the nutrients and vitamins in the raw material without compromising the natural taste. All that is required is a product and cling film.

Freezing rules:

  1. Put the washed and dried leaves in stacks of 15-30 pieces. One frozen batch should be enough for one dolma bake.
  2. Cut the cling film into small pieces.
  3. Place a stack of leaves in the middle of the film cut.
  4. Roll the leaves together with the film into a tight roll.
  5. Fold up the remaining film to form an airtight bag.
  6. Place portions in the freezer.

Leaves frozen in this way can be stored at -18C for 6 to 9 months. The main disadvantage of freezing is the fragility of the frozen product, so you need to make sure that there is enough space in the freezer so that other products do not crush the leaves. It is best to defrost the main part of dolma in the main compartment of the refrigerator, without unrolling the rolls until they are completely defrosted. Another easy way to preserve grape leaves for the winter is dry canning.

Method number 1:

  • prepare glass jars and lids for canning;
  • put the washed and dried leaves tightly in jars, pouring a small amount of salt every 15 pieces;
  • put opened jars in the oven and sterilize for 5-10 minutes;
  • roll up cans with lids;
  • store in a dark place.

To freeze grape leaves, you need plastic cling film.

Method number 2:

  • prepare clean dry plastic bottles with lids;
  • fold the leaves in a small pile (4-6 pcs.), twist into tight rolls;
  • push each roll into the neck of a plastic bottle;
  • fill bottles as tightly as possible;
  • release excess air from the container by pressing on the bottle, tighten the lid tightly;
  • store in a dark place at room temperature.

Helpful hints:

  • before canning the leaves, it is necessary to let them lie down (snuggle) a little, after which they will be easier to roll up and tamp down more tightly;
  • if necessary, use the plastic bottle to be neatly cut with kitchen scissors.

Pickled grape leaves

Composition (per 1 l):

  • grape leaves - how much will it take;
  • water - how much will go away;
  • salt - 40 g per 1 liter of water;
  • table vinegar (9%) - 10 ml per 1 liter jar.

Cooking method:

  • Prepare a brine from salt and water, cool it to room temperature.
  • Sterilize the jar.
  • Fold the grape leaves in stacks of 20, roll them into rolls.
  • Fold in jars, fill with brine. Place in a cool place for 48 hours.
  • Pour vinegar into the jar. Place in a saucepan, filling it with water so that it reaches the "shoulder" of the jar. Sterilize 20 minutes after boiling water.
  • While sterilization is in progress, boil the metal lid.
  • Remove the can from the pot, roll up and turn over.
  • Cover with a blanket and leave to cool completely.

Grape leaves pickled according to this recipe can be stored at room temperature.

There are many ways to prepare grape leaves for the winter, and none of them can be called too laborious. So dolma can be cooked all year round.

Grape
Date: 05/29/2017.

Updated: 2020.03.

How to properly store grape leaves

In order to store grape leaves for dolma, they must either be frozen, or kept fresh, or pickled.

In any case, before doing any actions with grape leaves, they must be thoroughly rinsed, spilled with boiling water, and then dried with high quality so that no traces of moisture remain on the leaves.

In order to store grape leaves by freezing, you need to fold 8-10 leaves into a neat bunch, twist them into a roll. Then the roll is wrapped tightly with cling film. It is necessary to twist the roll so that the sheet is hermetically sealed. After that, the rolls are neatly placed in the freezer. After the leaf is completely frozen, it must be stored in a separate compartment of the freezer, as the leaf is very fragile when frozen.

In order to keep fresh grape leaves for dolma, you need to collect ten leaves in a pack, after which each pack is rolled into a tight roll. As such, they are placed in a liter jar or plastic bottle. If the roll is placed in a glass jar, then it must be sealed and sterilized for 20 minutes. The cooled jars can be placed in a dry, dark place.

If you try to put a roll of grape leaves into a plastic bottle, then it is closed with a lid and left to stand in the dark.

But in this case, you need to carefully open the lid after two or three days so that carbon dioxide comes out.

There is another way how to store grape leaves for dolma. For this, the grape leaf is pickled. Just as in the case of other methods of storing grape leaves, they need to be washed, doused with boiling water and rolled up the leaves that have become soft into tight rolls. For the marinade, take salt and a few peas of allspice.

The leaves are poured with marinade and curled.

Other site materials

How to store milk longer

Everyone knows that milk is a perishable product. But if you follow our advice, you will learn how to keep milk longer.

How much to store boiled eggs

Interested in the question: how long can boiled eggs be stored? Then you are here!

Radish storage

As soon as a young radish appears on the shelves, we begin to prepare vitamin salads. Learn how to properly store radishes at home

How much kebab is stored in the refrigerator

We highly recommend reading our new article on storing everyone's favorite kebabs!

How to store live crayfish

Boiled crayfish is the best beer snack. Read our new article on keeping live crayfish at home

Shelf life of dumplings

The shelf life of dumplings often depends on the filling with which they are prepared. Find out all the intricacies of storing dumplings from our article

Procurement of raw materials

Storing grape leaves means harvesting them correctly. And harvesting, in turn, is impossible without proper collection. Here are some tips for choosing the right dolma ingredients.

  1. To preserve the leaves of the grapes for a long time, they are plucked while still young and green.
  2. It is better to cut them in the morning, in sunny weather, after the dew has melted.
  3. They should be medium in size and preferably harvested from a bush of white varieties.
  4. Leaves should not be cut from grape bushes that grow near roads. They absorb the exhaust fumes of passing vehicles and are not suitable for food.
  5. Choose green specimens that are free from visible insect damage, do not have blotches of other colors, and are not affected by sunburn.

For use, it is recommended to select whole grape leaves, medium-sized for dolma.

To delight guests, your family and friends with dolma all year round, it is necessary to properly harvest grape greens for the winter for dolma, to keep it in its original form.

Consider the types of processing and methods of ensuring the safety of raw materials.

Dry storage

The prepared ingredients must be clean and dry. We put in layers in a jar. Sprinkle each 10th leaf with salt. After the jar is filled, it is sterilized within 10-15 minutes. After that, the container can be rolled up with a lid. This will preserve the taste and smell of the fresh product.

A reliable, simple and popular storage method. In this version, all nutritional and taste qualities are preserved. Several sheets are stacked and folded. If the product has been washed in water, then you need to dry it. Freeze grape leaves dry and slightly dried. You need to store in a hard container, because the frozen product is very fragile.

Bottled storage

Pickling

How to pickle grape foliage for dolma? Banks need to be washed and disinfected. Pour boiling water over, drain and rinse with it. Let the leaves wither (this allows you to marinate the greens of the grapes and roll them up, without the risk of breaking the veins) and put them in a container. The marinade is prepared as follows: add 1 tbsp for one liter of water.

a spoonful of sugar and the same amount of salt. Boil for three minutes and then pour in 2 tablespoons of 9% vinegar. Remove from fire. The contents are poured with this solution and the jars are twisted. Pickling grape leaves for dolma is one of the most popular types of stocks. You can store such a workpiece at room temperature.

When salting, you can use brine. The liquid for the bay is prepared simply: 1.5 tablespoons of salt are added per liter of boiling water. Boil and then cool. Pour greens with boiling water for 2-3 minutes. Drain quickly through a colander. Put softened greens in piles and roll into rolls. We put everything in sterilized jars, sprinkle with rock salt and fill with brine. To ferment the conservation, we keep it in the room for 2 weeks. Add brine if necessary.

We examined the most popular options for harvesting grape foliage for storage and use throughout the year, or even two. Pickled, salted, etc. grape leaves for dolma contain a lot of useful elements, vitamins that help our body to maintain health.

I suggest you learn how to make harvesting grape leaves for the winter, so that you can cook delicious Moldovan cabbage rolls at any time. In fact, the canning process, as well as freezing, does not take much time, but as a result you get a complete blank for experimenting with the filling.

Bottled storage

Grape leaves can be kept fresh in plastic bottles. For this:

The container must first be rinsed well. To do this, pour 1 tsp inside. salt and baking soda, add some water and shake the bottle vigorously. Then rinse with clean water and let it drain.
We fold the leaves in 3-6 pieces (as it turns out), fold them into a thin tube so that it can crawl into the neck of the bottle. We help to lay the leaves as tightly as possible with a thin long stick or cocktail tube

Be careful not to tear the leaves! In addition to grape leaves, there should be nothing in the bottle.
Press down, release air, close tightly with a lid.

How to pickle grape leaves for dolma

We will need: a glass jar, a rubber or plastic lid and a saucepan for the marinade.

How to choose ingredients

  • Grape leaves are best suited to the size of the palm of your hand.
  • Salt needs to be taken fine-grained, since there is less debris in it.
  • The brine water must be filtered or purified.

Cooking steps:

  1. We cut off the tails of the grape leaves, rinse them, put them in a saucepan and fill them with water. Let it boil.
  2. We put the cooled leaves in stacks of 10 pieces and roll them into rolls.
  3. We put the resulting rolls tightly into the jar.
  4. You can start preparing the marinade. Boil water, add salt and pepper. Mix thoroughly to completely dissolve the salt.
  5. Pour the marinade into the jar so that it fills all the voids. Leave it to brew for 12 hours.
  6. Then we close the jar with a plastic lid and send it to the refrigerator for storage.

As you can see, pickling grape leaves is no more difficult than harvesting cucumbers or tomatoes in the same way. Pickled leaves keep well and are great for winter dolma.

Additional tips and tricks

To keep the grape leaves well, it is important not only to properly prepare them, but also to collect them. In order for the procurement to be successful, the following guidelines should be followed:

  1. Young leaves that do not show any traces of yellowing are better stored.
  2. They are cut off in the morning, after the dew has dried. The procedure is carried out in clear weather.
  3. For the preparation of dolma, it is advisable to take leaves of medium size, approximately equal in diameter.
  4. It is unacceptable to collect from grape bushes growing near roads. Grapes actively absorb toxic compounds that enter the air with exhaust gases.
  5. You should not take leaves that have been sharpened by insects, covered with spots and specks, indicating infectious pathologies or sunburn.

Wash the collected material if planning to dry it for storage. For other blanking methods, you can only wipe the sheet plates with a clean, damp cloth. Wet raw materials quickly decay, are affected by a fungal infection, and it becomes impossible to use it for pickling and salting.

Freezing grape leaves

This process seems elementary: washed the freezer, turned on the refrigerator and that's it. But soon, when frozen products acquire an unusual smell, lose their taste, and their packaging crumbles from the cold, mistakes made at the preparatory stage become obvious.

The rules will help to avoid such consequences:

Before placing products, the freezer is defrosting in manual or automatic mode. When defrosting manually, a layer of frost up to 3 cm thick should be removed with a special scraper. If an ice crust up to 6 cm thick has formed on the surface, a complete defrosting will be required with the unit disconnected from the power supply. Freezers with automatic defrosting do not require a defrosting procedure, but they must be washed every six months.

The freezer compartment is washed after disconnecting it from the power supply and completely emptying it. The remaining moisture is collected with a sponge and the surfaces are wiped with a sponge dipped in a solution of baking soda (1 tablespoon of powder per 1.2 liters of warm water). Then re-rinse all compartments of the chamber with clean water and wipe dry with a kitchen towel.

If an unpleasant odor appears during the storage of food in the freezer, it is eliminated at the time of defrosting by wiping the walls with a vinegar solution (prepared in a ratio of 1 cup of table vinegar to 4.5 liters of cold water). Alternatively, you can use commercially available antibacterial scent absorbers. Today, jelly-like products based on charcoal and bamboo powder are popular. To start their action, you need to remove the lid from the plastic container, remove the foil and close the container

When its volume decreases, the absorber needs to be replaced.

In a connected freezer, it is important to initially select the correct freezing mode.
Pay attention to the options "Freeze" and "Storage".The first one provides for freezing a large volume of fresh produce and is set manually for at least 24 hours before loading the chamber.
After the specified time has elapsed, the freezer is filled with packages with stickers and the second mode is set, which ensures high-quality preservation of the contents, provided that its weight does not exceed 4 kg.

When adjusting the temperature regime inside the chamber, keep in mind that the intensity of freezing increases in the reverse order.

That is, the value "1" is the maximum and "7" is the minimum. The choice of temperature depends on the location of the refrigerator, the characteristics of the room, the total weight of the stored food and how often the freezer door is opened.

This is one of the easiest ways to preserve grape leaves for the winter. To do everything right, the following conditions must be met:

  1. The grape leaves are cut without a stem and wiped well with a damp cloth. Then a stack of 10-15 pieces is twisted into a tube and fixed in this position with cling film.
  2. The billets twisted with a tube are folded into a bag and sent to the freezer.

What grape leaves are suitable for dolma

The best time to harvest grape leaves is when the vine begins to bloom.

It is recommended to use the leaves of white grape varieties for preservation, since they compare favorably with others with a sweet and sour aftertaste, which will positively affect the taste properties of dolma, giving the dish a wonderful piquancy

If you decide to use red grape leaves for harvesting for the winter, remember that their disadvantage is the uneven surface and rigidity.

Exceptionally young leaves are suitable for dolma, while it is important to cut them from the vine, which is located as far as possible from the roadway.

Never use damaged or torn grape leaves for preservation. Take extremely even, solid leaves, preferably the same size.

Is it possible to freeze dolma

It is not recommended to keep raw grape cabbage rolls in the refrigerator for more than a day.

I will tell you how to properly freeze dolma for a long time.

Best suited:

  • tight bags for freezing;
  • boxes made of dense plastic;
  • freezing containers.

How to freeze dolma for the winter: a step by step recipe

Cooking minced meat according to any recipe you like. Below is one of the recipes. The simplest and most beloved.

Boil the grape leaves in boiling water for several minutes.

We wrap the dolmins.

We put the dolmins on a tray or any board so that they do not touch.

We send the blanks to the freezer for 2-3 hours for preliminary freezing. If you immediately spread the dolma into bags, then it will stick together.

Divide the previously frozen dolma into portions and put them in the prepared container. And we send it to the freezer for storage for the winter.

Why you need to store grape leaves

Ready-made pickled leaves for an Asian dish are sold in stores, but a handmade blank is tastier. It gives the minced meat, consisting of meat, rice, onions and herbs, a pleasant sour taste and an interesting wine aroma. Dolma is not only tasty, but also healthy. Grape leaves contain high concentrations of vitamins, minerals and nutrients.

Grape greens are used not only in oriental cuisine. It is added as a natural spice to meat and fish when frying and stewing. It has an important culinary feature - it absorbs the aroma of the prepared product, at the same time gives it a wine piquancy.

It is advisable to pluck them from white grapes. Such greens taste more delicate.

Cooking process

Pass the meat through a meat grinder along with peeled onions.

Rinse the rice, add water and boil until half cooked. Place the rice in a colander and let the water drain.

Add rice to minced meat and onions.Salt and season the minced meat with spices, you can also put chopped herbs (cilantro, parsley), I did not add.

Mix the dolma mince well.

If using salted grape leaves, then rinse them under running water and put in a colander to remove excess water. If you use canned (pickled) grape leaves, then they should be transferred to a deep container and filled with water. If after 30 minutes the leaves still give off a lot of vinegar, then fill them with fresh water and leave for another 15 minutes.

Line the pan for making dolma with grape leaves.

Pour water into a saucepan and cover with a plate, bottom up. Press lightly, the water should completely cover the dolma. Cover the pan with a lid and cook the dolma from the moment of boiling for about 50 minutes. After boiling, you need to reduce the fire and simmer the dolma under the lid.

Serve hot dolma with sauce. To prepare the sauce, combine 250 grams of sour cream and 250 milliliters of kefir, add the garlic passed through a press and mix well. Salt the sauce if desired. It is quite simple to make dolma from canned grape leaves, but such a dish looks very appetizing, and besides, it turns out to be very tasty, nutritious and healthy.

• Look closely at the leaves. They are different from the "front" and "seamy" sides. From the inside, the veins on the leaves are more pronounced, and on the front side they are smoother. We take a grape leaf and put our minced meat on the "seamy" side with a spoon.

• Carefully wrap the leaf in an envelope. Try to keep the envelope tight.

• The resulting envelopes, or, as I call them, dolmushki, are tightly placed on the bottom of the pan. We lay in rows, trying to press the dolmushki to each other as tightly as possible.

• Fill the laid dolma with boiling water so that all dolmushki are under water. Add seasoning or salt. And from above we press down the dolma with a plate so as not to give it the opportunity to open up and rise up.

• Cook over very low heat for about 0.5 hour. If in doubt whether the dolma is ready, you can take out one dolma and try to cut it in half with a fork. If it's easy to do, then the dolma is ready!

• It is best to serve yogurt with dolma, but you can also use more familiar kefir or sour cream.

Personally, I love to eat dolma with sour cream. Look what I did !!!

Bon Appetit!!! I really hope that you will try to cook this dish and that you will like it !!!

Pickled grape leaves

This method allows you to keep the leaves at room temperature and nothing will happen to them.

Products:

  • Green leaves - on demand;
  • Drinking water - how much you need;
  • Table salt - 45 grams per 1000 grams of liquid.

How it works:

  • First, I prepare the brine: I heat the water to a boil and dissolve the required amount of salt in it.
  • We sterilize the required containers.
  • We put the previously prepared grape leaves in twenty-five leaves and twist them into tubes.
  • We put them in jars and fill with warm pickle. We leave it to salt for two days.
  • Now we pour the required amount of vinegar into each container. And we transfer a centimeter to a pot of water, not reaching the edge of the jar. Sterilize the cans for about twenty minutes from the moment the boil appears.
  • Boil the lids at the same time.
  • We take out the container carefully, tighten the lids and turn it upside down and cool.
  • While they cool down, cover them with a blanket.
  • I also love to cook this dish with lamb, but I mix this meat with either chicken breast or pork. The meal turns out to be a fragrant and tasty meal. And the convenient, small size of each piece allows you to eat it whole, enjoying the taste of meat, juice and leaves at the same time.
  • I pre-rinse the leaves with water so that the dish does not end up being salty.But you don't need to rinse the marinade, it gives a very pleasant sourness to the whole dish as a whole.
  • As you can see, in principle, none of the methods is difficult to work with. But when you start cooking dolma with various fillings in winter, then you will see that all your efforts have not been wasted. And your family will enjoy unusual meals all winter.

Azerbaijani recipe

It does not require any special ingredients: just for a pound of minced meat, two onions, 100 g of rice, two cloves of garlic, herbs (onion, cilantro, basil, dill) spices for dolma are taken (if they are not there, hops-suneli will do) , salt and how many grape leaves are required. Rice is cooked as for stuffed cabbage - until half cooked.

The leaves are doused with boiling water. The bulbs are finely chopped, the herbs are cut. All components are mixed: minced meat, herbs, rice, onions. The bottom of the pan is lined with the same leaves. The envelopes are folded in the manner described above and are tightly packed into a bowl. Everything is filled with water, in which the cloves of garlic are placed, and a load is placed on top - you can just put a plate on which a jar of water is placed.

It needs pickled or salted leaves.

Dolma in Azerbaijani style differs from previous recipes in that only dill is needed from greens and - attention! - mint. The ratio of other products is the same

The preparation of the filling is similar, the only feature is that it must be slightly undersalted, since the leaves are pickled, and they already contain some salt.

The marinade must be drained from the leaves, kept in boiling water for a couple of minutes, and then dried. A little vegetable oil is poured into the cauldron, a few leaves are laid out as a bedding, and dolma is placed on top of them. The pan is put on fire for 2-3 minutes to warm up, then it is poured with water - and the dish is cooked from an hour to an hour and a half (it depends on the number of layers). Dolma in Azerbaijani style is served with a sauce of yogurt or kefir, to which either crushed garlic or chopped pickled wild garlic is added.

What leaves are suitable for dolma

An easy and convenient way to freeze your food all year round

When choosing raw materials, pay attention to the young leaves of the Lydia grape variety. They have a juicy flesh and a nutmeg taste.

The foliage of green grapes is also suitable. Look for healthy, shiny, undamaged, medium sized specimens.

Choosing the leaves

Remember the rules for rejecting raw materials for freezing:

We select young leaves. The harvesting season begins before the flowering of the grapes (this is approximately May-early June) or during flowering. At this time, the juice actively circulates through the vine, and it is full of strength.

We choose medium-sized leaves (about the size of the palm). This size is the most suitable, it is convenient to work with it while preparing a dish.

Pay attention to the veins: they should be small, delicate.
The shape of the leaf must be correct.
It is better to collect raw materials on a dry day, because droplets on the leaves can contribute to the appearance of stains .. Tip: Growers are advised to pluck the fifth or seventh leaf from the top of the vine

Tip: Growers are advised to pluck the fifth or seventh leaf from the top of the vine.

We pick the most suitable "wrappers" for dolma on the vine of light grape varieties.

  • after chemical treatment of the vines from pests;
  • from a vine growing near the highway: the leaves absorb exhaust gases;
  • old foliage, because it can accumulate substances harmful to human health;
  • affected by pests, fungi, mold;
  • with an unnatural (whitish, cream, yellow) color;
  • with a girlish, decorative grape.

The vine grows throughout the summer. Therefore, you can freeze raw materials for dolma even at the end of summer.

The leaves are tastier and more tender in light grape varieties. However, from red or dark grape varieties, they are also suitable if there are no others.By priority, we choose the foliage of light, then red, and last of all blue grapes.

Freezing preparation

  • be sure to wash the raw materials collected for preparation;
  • dry;
  • Cut off the cuttings - you don't need them;
  • Wither the leaves: they will become less brittle.

Packaging

  • frozen grape leaves are best stored in tight bags, because cling film and thin plastic bags under the influence of low temperatures for a long time crumble;
  • determine the approximate number of leaves for one cooking, as many of them should be in the roll;
  • attach the sticker to the roll, indicate the date of preparation and quantity on it;
  • try to keep the air out of the package - this will help protect the workpiece from extraneous odors;
  • frozen grape leaves are fragile, so it is advisable to store the rolls in a solid container.
flwn.imadeself.com/33/

We advise you to read:

14 rules for saving energy