Brined Grape Leaves
Tangy, salt-cured grape leaves preserved in brine, ready for stuffing or storing year-round.
Dietary
Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
Fresh grape leaves are blanched and packed into jars with a salty, tart brine that softens their texture and deepens their flavor. This traditional preservation method yields pliable leaves ideal for dolma and sarma, and keeps well in the refrigerator for months once sealed.
Ingredients
- 40 fresh grape leaves, stems trimmed
- 6 cups water
- 1/3 cup kosher salt
- 1/4 cup white vinegar
- 2 tablespoons fresh lemon juice
Method
-
Rinse the fresh grape leaves under cool water, checking for tears or insect damage, and trim off any tough stems.
-
Stack the leaves in bundles of 10 to 12, dull side facing up, and roll each bundle into a tight cylinder.
-
Bring a 6-quart saucepan of water to a boil over high heat.
-
Blanch the rolled bundles in the boiling water for 1 to 2 minutes, until the leaves turn army green and become pliable.
-
Remove the bundles with tongs and plunge them into a bowl of ice water to stop the cooking and set the color.
-
In a separate saucepan, combine the water, kosher salt, white vinegar, and lemon juice, and bring to a boil, stirring until the salt fully dissolves.
-
Drain the cooled grape leaf bundles and pack them snugly into clean quart jars, pressing down to minimize air pockets.
-
Pour the hot brine over the packed leaves, covering them completely and leaving 1/2 inch of headspace.
-
Seal the jars with lids and let cool to room temperature on the counter before refrigerating.
-
Refrigerate the jars for at least 24 hours before using to allow the leaves to fully absorb the brine's flavor.
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Brined Grape Leaves
Fresh grape leaves are blanched and packed into jars with a salty, tart brine that softens their texture and deepens their flavor. This traditional preservation method yields pliable leaves ideal for dolma and sarma, and keeps well in the refrigerator for months once sealed.
Make ahead 40 leaves 5 cal
Ingredients
- 40 fresh grape leaves, stems trimmed
- 6 cups water
- 1/3 cup kosher salt
- 1/4 cup white vinegar
- 2 tablespoons fresh lemon juice
Method
- 1
Rinse the fresh grape leaves under cool water, checking for tears or insect damage, and trim off any tough stems.
- 2
Stack the leaves in bundles of 10 to 12, dull side facing up, and roll each bundle into a tight cylinder.
- 3
Bring a 6-quart saucepan of water to a boil over high heat.
- 4
Blanch the rolled bundles in the boiling water for 1 to 2 minutes, until the leaves turn army green and become pliable.
- 5
Remove the bundles with tongs and plunge them into a bowl of ice water to stop the cooking and set the color.
- 6
In a separate saucepan, combine the water, kosher salt, white vinegar, and lemon juice, and bring to a boil, stirring until the salt fully dissolves.
- 7
Drain the cooled grape leaf bundles and pack them snugly into clean quart jars, pressing down to minimize air pockets.
- 8
Pour the hot brine over the packed leaves, covering them completely and leaving 1/2 inch of headspace.
- 9
Seal the jars with lids and let cool to room temperature on the counter before refrigerating.
- 10
Refrigerate the jars for at least 24 hours before using to allow the leaves to fully absorb the brine's flavor.
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