Pickled leaves for dolma

[For the marinade:]

Pickled leaves for dolma

Category: Vegetable and fruit dishes

Ingredients
Grape leaves	2 Kg
Sprigs of mint	10 twigs
For the marinade:
Water	0,5 l
Acetic acid 70%	0.5 tbsp. l.
Salt	1 tbsp. l.

Cooking method

• Procurement of raw materials.
• Marina leaves are always in the city, since the cooking process is slow - it's a pity for gas in the country. Therefore, having cut off the leaves the size of a palm, I carefully cut off the petioles (otherwise, during transportation, they can break through the leaves). I collect 1-2 bags-T-shirts (like "Ashanovsky") for a can of 1 liter
• I cut off fresh sprigs of lemon mint.
• Pickling.
• I sterilize a 0.75-1 L jar
• I wash the grape leaves and sprigs of mint. I don't cut the mint, but I break the twigs into pieces: a stem and 3-4 leaves,
• I boil the marinade in a wide saucepan.
• I dip 3-5 leaves with culinary tongs (or 2 forks) into the marinade for 1 minute (the color changes from bright green to marsh). And I put it (after shaking the excess marinade) into a jar.
• Periodically sandwich with sprigs of mint, which I also boil in the marinade before laying.
• I tamp the leaves well with a sterile spoon.
• When the jar is full, pour the boiling marinade so that it is above the level of the leaves. I close it with a sterile tight nylon lid.
• When it cools down, put it in the refrigerator for storage.
• Leaves are stored for 1-2 years. (I haven't tried it any longer.)
• Using a preform.
• A can of 1 liter is enough for me 7-8 times. I carefully take out the leaves. (After taking out a batch of leaves, I immediately close the jar). I rinse well with running water. I let her drain. I wrap the minced meat with rice. I add tomato diluted in salted water, fat. I pour water up to half the level of dolma, not higher.
• Carcass for a long time (about 1.5 hours) in the oven or slow cooker. Finished dolma leaves taste with a slight sourness.
• I read the recipe 7-8 years ago in the culinary newspaper "Samobranka".

Note

Many years ago I tried dolma from fresh leaves - I didn't like it. And from these pickled leaves, both me and my husband liked it.

The leaves I choose are not the largest (they are hard), about the size of a palm.
It is usually recommended to pluck the 3-4th leaf on a branch, but I do not strictly follow this rule. I just make sure the leaf is young. It is convenient to cut the leaves with scissors.

I never have enough marinade for a 1L can. Therefore, I cook more. I don't do a lot of it right away, because there is a prejudice that the essence is "digested". And to fill such a jar, it takes about 1.5-2 hours.

Olima Photos



Pickling is a canning method based on changing the concentration of hydrogen ions in a product by adding food acids. Most often, acetic acid is used at a concentration of 1-1.8%, which weakens the vital activity of microorganisms and prevents their reproduction. To enhance the preservative effect, pickling can be combined with other types of canning - pasteurization, salting. Pasteurization of marinades allows to reduce the content of acetic acid in them (up to 0.8-1.2%).

Pickling is used for preserving fruits, berries, vegetables, mushrooms. In winter, marinades are a good snack, they are used for vinaigrette and salads, they can be served with fried meat. Especially delicious are the marinades prepared with grape vinegar or with a tabletop infused with aromatic herbs. Strong vinegar (6%) can be diluted with water, add salt, sugar, spices (cinnamon, cloves, pepper, nutmeg, bay leaf, coriander), boil and cool. Cooked vegetables, berries and fruits are placed in glass jars and poured with chilled vinegar.It is recommended to store marinades in a cool dry place.

Thank you! Summer is coming soon! Boom to do !!!

[Natalia,]

Natalia, you are welcome!

Lena, thanks for the recipe. Do you have a strong minty taste?

[Svetlana,]

Svetlana, you are welcome!
In the finished dolma, I do not smell mint.

Lena, tell me, I don't have 70% acetic acid, how much vinegar is needed instead of 9%?

The use of vinegar essence in the marinade 70% (conversion of the essence to vinegar)

How we understood the recipe in time! Leaves of the sea, all so green! But tell me, can you use the Isabella variety in dolma? Will not darlings be with wine scent?

[58 ml]

Glad, .
I never look from what kind of leaves. The main thing is to be gentle.

I have no acetic acid 70%, how much vinegar is needed instead of it 9%?

Olya, I used the formula for converting vinegar into essence and I did it 58 ml for 0.5 liters of water.

The use of vinegar essence in the marinade 70% (conversion of the essence to vinegar)

Tanya, thank you very much for the useful plate. : flowers: But it is invaluable when it is necessary to dilute the essence to vinegar of a certain concentration. We needed the opposite action. There are specials for this. formula.

Lena, thanks for the recipe, today I closed the leaves.
I had 91 pieces. leaves, at first I thought them in 0.5 liters. jar, and then I see that the jar is half-empty, well, without hesitation, I turned the leaves in 160g. jar, barely shoved the unpushy.
Now I think, maybe it was not necessary to ram them so hard, because little brine went into the can. But the job is done, the jar is cooling and waiting to be sent to the refrigerator.
And the vinegar did not pour all at once, but added along the way (I wrote this more for myself so as not to forget for the next year)

Olya, I just saw this photo report!
Don't worry about tight styling. I also tamp very hard. When you open the jar and use some of the leaves, you can add brine (but I already have it great).
Thanks for doing and sharing!