When picking some of the last of the mulberries I came upon some wild grapes (which are now almost ready to pick). And this past week it occurred to me...I should preserve some of the grape leaves in order to make winter dolmas! What a treat that is going to be. I'm so glad I thought of this.
So out it was, to the chigger-filled area where so many edible things grow. Always a price to pay for free food I guess. I cut about 70 of the very best grape leaves (no rips, no bug holes, all tender and still light green). The length was important to consider as they would need to fit into a pint jar. 35 of the most similar in size and color got canned, another 16 were used for a dolmas dinner last night, and the rest are stacked fresh in the fridge.
I've read that you can freeze grape leaves, but since the recipes for dolmas I have seen all call for fresh (and steamed) or canned grape leaves, I went the canned direction.
So out it was, to the chigger-filled area where so many edible things grow. Always a price to pay for free food I guess. I cut about 70 of the very best grape leaves (no rips, no bug holes, all tender and still light green). The length was important to consider as they would need to fit into a pint jar. 35 of the most similar in size and color got canned, another 16 were used for a dolmas dinner last night, and the rest are stacked fresh in the fridge.
I've read that you can freeze grape leaves, but since the recipes for dolmas I have seen all call for fresh (and steamed) or canned grape leaves, I went the canned direction.
Directions for canning grape leaves:
Last night's dolmas recipe (part inspired by a recipe and part inspired by what sounded good):
Image credit: Cale Ruiz
- Wash 35 leaves, cutting the stems completely off (as close to the base of the leaf without cutting the leaf)
- Blanch in a pot of boiling water and 2 tablespoons salt for 40 seconds, rinse in cold water immediately after
- Stack and roll the leaves in groups of 5 until you have 7 rolled bundles
- Place bundles in a hot, sterilized pint jar
- Pour a boiled mixture of 1 1/4 cup water and 1/4 cup lemon juice over the leaves
- Leave 1/2" headspace, seal, and process in a water bath canner for 15 minutes
Last night's dolmas recipe (part inspired by a recipe and part inspired by what sounded good):
- Chop oyster mushrooms, roma tomato, half a yellow onion, 2 tablespoons fresh mint, 1 tablespoon dried dill
- Sauté all with olive oil, add some cooked rice and salt
- Blanch 15 grape leaves, rinse in cold water
- Add small amounts of sautéed mixture to the bottom of each leaf, roll (sides in first, then from bottom to top)
- Drizzle with olive oil
Image credit: Cale Ruiz