Step-by-step recipes for preparing grape leaves for dolma for the winter, and how to preserve them properly

Dolma is very similar to cabbage rolls, except it's made with grape leaves. To ensure the dish is available year-round, thrifty housewives preserve the main ingredient for future use. Grape leaves suitable for dolma are harvested in the spring, and can be dried, salted, or canned.

How to prepare grape leaves for dolma for the winter

Dolma will always be delicious and a joy to behold if prepared according to the following rules:

1. Collect after the buds appear on the brushes.
2. It is preferable to use white grape varieties.
3. The raw material must be tender, without coarse veins or signs of disease.
4. It is advisable to pick from the tops of the shoots.

Harvesting should not be done if the bushes have been treated with chemicals, the vegetation has acquired an unhealthy color, or the plants are located in close proximity to the road.

There are several categories of people who are advised not to consume grape greens. These include those suffering from ulcers, diabetes, excess weight, and women in the last months of pregnancy.

Step-by-step methods for harvesting grape leaves

Families where dolma is a favorite dish deliberately leave several grape vines unpruned in the spring, systematically plucking and using their leaves. The remaining grapes are then stored for the fall and winter, acquiring their own piquant flavor, depending on how they are stored.

Freezing

Freezing is a very practical method, suitable for those with spacious freezers. The plucked leaves are washed and air-dried. Then, they are simply stacked in small piles, rolled, and placed in airtight plastic bags.

Before use, remove the raw material and allow it to defrost. In emergency situations, soak the tubes in cold water for 25-30 minutes, then in hot water.

It is advisable to take only portioned versions out of the freezer, as re-freezing is not recommended.

Fresh leaves in plastic bottles

To keep the leaves fresh for a long time, they are washed, slowly steamed, and then left to dry. Then, 5-9 leaves, depending on their size, are rolled into a tube and placed in a dry plastic bottle. Once the container is completely full, the air is removed, sealed, and stored in a dark, very dry place.

Dry salting

For dry pickling, you need to prepare the leaves and then follow these steps:

• take a clean, dry jar;
• pour a centimeter-thick layer of salt onto the bottom;
• lay down a layer;
• repeat the actions.

There must be a thick layer of salt on top; coarse-grain salt is recommended for this purpose. The jar, sealed with a lid, can be kept on the bottom shelf of the refrigerator or in a cool room. The material should be washed before use.

Wet salting in barrels

A strong salt solution is an excellent disinfectant, so when storing dolma in barrels, simply rinse the containers thoroughly. The leaves must be rolled and packed tightly, then poured with a salt solution prepared in a 1:10 ratio. The barrel should be tightly sealed, but not necessarily hermetically. Soak the prepared dolma before use, otherwise it will be oversalted.

Wet salting in jars

Storing the leaves in jars using the wet salting method requires complete disinfection. To do this, prepare boiling water, pour it over the leaves for 5-6 minutes, and then drain the water. This process should be repeated at least 3-4 times, while simultaneously preparing a solution that will allow the leaves to be salted without losing their flavor. The liquid should be only slightly salted and used immediately after the last draining of the boiling water. The jars are sealed with lids, as with any canning process.

Canning in tomato juice

Preserving leaves in tomato juice is easy, all you need to do is:

1. Collect medium-sized material.
2. Cut off all the stalks and wash.
3. Stack and roll.
4. Place in clean, dry jars.

The pieces are soaked in boiling water for 13-15 minutes, then drained. During this disinfection period, tomato juice, flavored with sugar, wine vinegar, and salt to taste, is boiled. Salted leaves steeped in tomato juice are delicious, giving the dolma its unique flavor.

Pickling

To marinate the leaves, roll them into tubes, place them tightly in a saucepan, pour boiling water over them, and simmer over low heat. After 15-20 minutes, you can marinate them using the brine:

• 5 liters of water;
• 2-3 tablespoons of salt;
• peppercorns – 3-4 pieces.

You can also, according to your own preference, add dry mustard, mint sprigs, apple juice, and garlic cloves to the mixture.

The jars are filled with brine to the top, completely covering the dolma. Some cooks seal the jars with rubber lids only in the morning or even a few days later, using a method called fermentation. Others seal the jars hermetically immediately after adding the marinade. Those with gastrointestinal problems should remember to rinse the dolma or soak it in cold water for several hours before preparing it.

Rules and terms for storing leaves

Delicious Armenian dolma cannot be made without fresh ingredients. Therefore, even grape leaves stored in advance are used only until fresh ones are available.

The prepared ingredients are not stored for more than one year, and once the product is taken, it is not canned or frozen again. This can cause it to lose its flavor, ruining the overall impression of this popular traditional dish.

Dolma preparations are stored in the same way as canned goods: in a cool, slightly darkened area. The exception is frozen material, which should be removed in portions, keeping it away from other foods. Due to its exceptional fragility, it must be handled with extreme care until completely thawed.