Pickled Grape Leaves
Grape leaves have been used since ancient Greece and the Middle East, primarily for making stuffed grape leaves. The pickled version is particularly popular in Mediterranean and Balkan cuisines, where it extends the shelf life of the leaves. The right seasoning and vinegar brine not only enhance the flavor but also increase its shelf life. It is easy to make at home, so you can always have it on hand if you want to prepare a traditional dolma or other grape leaf dish.
Ingredients for this recipe
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Preparation Steps
1
Select fresh, undamaged grape leaves and thoroughly rinse them under cold water.
2
Bring a large pot of water to a boil. Blanch the grape leaves individually for 20-30 seconds until softened. Drain and let them cool.
3
In another saucepan, combine the water, vinegar, salt, and sugar. Bring to a boil, stirring until the ingredients are completely dissolved.
4
Peel and halve the garlic cloves. Place the bay leaves, mustard seeds, black peppercorns, and dill seeds at the bottom of a sterilized jar.
5
Carefully layer the grape leaves into the jar, alternating with the spices and garlic.
6
Pour the hot brine over the leaves, ensuring they are completely submerged.
7
Let the jar cool to room temperature, then refrigerate for at least 3 days to allow the flavors to meld.
8
Your pickled grape leaves are ready! Use them to make stuffed grape leaves (dolmades) or add them to salads.
