How to salt grape leaves for dolma

For salting grape leaves for dolma for the winter, we need:
- the grape leaves themselves,
- scissors,
- salt,
a pan for making brine,
water,
glass jars and lids. Dolma leaf pickling recipe
1. We take freshly picked leaves of grapes, cut off the tails with scissors, wash the leaves well, it is advisable to wash each leaf separately.
2. If the leaves are large, they can be cut in half.
3. Lay out the washed leaves on the table and let them dry.
4. Prepare the brine: pour water into a saucepan, put it on gas, add salt, at the rate of 1-2 tablespoons of salt per 1 liter of water. You can have a little more, but less is impossible so that the workpiece can be stored for a long time.
5. Twist the leaves into rolls according to the required number of pieces, then fold them tightly into prepared jars.
6. Leaf rolls can also be tied with a thread.
7. Let the prepared brine cool slightly and pour the leaves into it. You can also add a spoonful of vinegar 9% on top. We close the jars with lids and put them in a cellar or another cool place in your home.

You can use salted grape leaves in a week - they will be perfectly salted for boiling dolma.
If this method is very difficult or long, keep in mind that the grape leaves can be stacked and simply frozen. Just don't wash them so that they don't stick together and take up a minimum of space in the freezer.

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Author / Editor - Lydia Ivanova
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