2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
If you want to enjoy the taste of vine leaves all winter and use them for delicious and fresh dishes, preserve them in the way you want.
There are several methods for preserving vine leaves. Vine leaves can be preserved by salting. For this purpose, fresh elastic leaves are washed very well. They are placed in a jar, packed well without breaking.
A weight is placed on top so that the leaves can lie more tightly on top of each other. Then flood with a solution of salt and water, the solution should be 4 cm above the leaves.
The solution is made from 4 tablespoons of salt per 1 liter of water. After a few hours, remove the weight and add a few more leaves, but so that there is at least 2 cm of solution on top. They are tightly closed with caps and can be sterilized if desired.
Before use, the vine leaves are removed from the jars and left to soak in cold water for 4 hours, changing the water every hour.
You can freeze vine leaves for the winter. To do this, wash the vine leaves well and then let them dry slightly. Arrange them in portions in plastic bags.
Close the packages by removing excess air, roll the packages into rolls and put them in the freezer immediately. When using frozen vine leaves, they are thawed in cold water, then boiled in boiling water and left for 5 minutes.
You can also dry the vine leaves to use them at a later stage. Collect young vine leaves that are not very small but not too large. Do not wash them, they must be completely dry. Make piles of five sheets in each. Roll these piles into rolls that you can tie with thread.
Prepare dry clean jars. Put several rolls in each jar so that they are close to each other. Then close the lids of the jars and store in a dark and dry cool place.
You can marinate the vine leaves. Arrange young leaves in jars, fill them with boiling water, after half an hour pour the water and pour the marinade of 1 liter of water to which you have added 1 tablespoon of salt, 1 tablespoon of sugar, 2 tablespoons of vinegar.
In fact, canning vine leaves is incredibly easy - you can close the leaves in jars without flooding them with liquid, close them with caps and just sterilize the jars.
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