Homemade preserves. Pickled vine leaves, perfect for dolmades, i.e. small stuffed stuffed cabbage. A delicacy in Balkan and Mediterranean cuisine.
Pickled vine leaves are a delicacy primarily in Balkan and Mediterranean cuisine. Various meat and vegetable stuffings with rice or groats are wrapped in them.
Dolma, tolma, dolmades like our stuffed cabbage, only in the mini version. The slightly sour taste of pickled grape leaves is quite characteristic, they are rather not eaten alone. However, when we roll meat or vegetarian stuffing in them, we get a unique dish. It is worth a try.
- vine leaves, without stems, preferably young - as much as will fit in the jar
- 1 l of water
- 100 g of rock salt
- 2 cloves of garlic
- 5 peppercorns
- 3 allspice grains
- 1/2 teaspoon mustard seeds
- Boil the water with salt and let it cool down.
- Place the vine leaves in a scalded stone pot or jar to the height of 2/3 of the vessel. We add spices and garlic, pour cooled brine and load it with, for example, a scalded flat stone, so that the leaves do not protrude above the surface of the brine.
- Leave it, for example, on a kitchen windowsill. Leaves pickle for about 7 - 10 days.
- Then, we close it in a jar with the brine and store it in the fridge or in a cold cellar.
- Before wrapping the stuffing in leaves, we soak them in water for about 30 minutes, because they are salty. li>
Your email address will not be published.