Sweet and Sour Grape Leaves
Grape leaves have been a part of Mediterranean and Middle Eastern cuisine for millennia, most often used as an ingredient for stuffed dishes. The sweet and sour pickled version is a more refined, balanced take on the classic vinegared recipe, harmoniously combining sour and sweet flavors. This recipe is especially popular in Greek and Turkish cuisine, where preserving grape leaves ensures freshness throughout the year. It can be easily made at home and is the perfect choice for any Mediterranean dish.
Ingredients for this recipe
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Preparation Steps
1
Select fresh, undamaged grape leaves, then thoroughly rinse them in cold water.
2
Bring a large pot of water to a boil, then briefly blanch the grape leaves, one at a time, for 20-30 seconds, until softened. Drain and let them cool.
3
In another pot, combine the water, vinegar, salt, and sugar. Bring to a boil, stirring until all ingredients are completely dissolved.
4
Peel and halve the garlic cloves. Place the bay leaves, mustard seeds, black peppercorns, and cloves at the bottom of a jar.
5
Layer the grape leaves in the jar, alternating with the spices and garlic.
6
Pour the hot sweet and sour 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 sweet and sour pickled grape leaves are ready! Use them for making stuffed grape leaves (dolmades) or other Mediterranean dishes.
