Sheets blank for future use are harvested before the grapes begin to bloom. It was at this time the leaves are most succulent and soft. Their taste depends on the grape variety, for example, red grapes leaves more rigid, while the white grape varieties is juicy and tender on the taste of the leaves.
Salty grape leaves
To the workpiece in this way, you need to collect young grape leaves and rinse thoroughly. Clean the leaves, put in a bowl for pickling, put on top of the cargo and cover with brine (4 tbsp salt to 1 liter of water). Before cooking salt dolma vine leaves should be soaked in cold water for about 3-5 hours.
Frozen vine leaves
Wash young grape leaves and dry them, then divide into portions and put in plastic bags. Release packages the air, roll into rolls and put in the freezer. Thaw the grape leaves in cold water, and after defrosting should douse them with boiling water and let stand for about 2-3 minutes.
Pickled grape leaves
For making dolma is often used pickled grape leaves. The young leaves are harvested, remove the hard feet are washed and placed in cans of 0.5 liters, then the leaves need to rinse with boiling water each time, pouring them with water. The third time, grape leaves, pour marinade. To prepare the marinade, you need to take 2 tablespoons vinegar and 1 tbsp salt and sugar to 1 liter of water.