Annie Fall foliage may get all the attention, but in the FIO Kitchens, we are all about SPRING leaves! The foliage is so amazingly lush and green this time of year, and deliciously fragrant grape leaves are no exception.
We have grape vines trying to grow far beyond their limits in the FIO gardens, so it’s the perfect time to pick the leaves for a year’s worth of dolmas and other grape leaf delights. One of the EASIEST preserving recipes EVER, our brined grape leaves are totally worth the effort and you’ll get to enjoy them for months to come!
Harvest Time The best time to pick grape leaves is late spring through early summer, when they are tender and blemish-free. Once the super intense summer heat hits, the leaves become thicker and coarser and bugs start to chomp on them. Using a sharp pair of scissors, snip medium to medium-large leaves from the vine. After harvesting, wash the leaves 2 or 3 times in a large container of water to remove any dust and debris, then drain well. If not brining right away, cover drained leaves and refrigerate up to 5 days.
The Soak Soaking the water in lemon water before brining tones down any bitterness, softens the leaves, and gives them a little extra cleaning. Use a pie late or small plate to keep the leaves submerged.
The Stack Pile the leaves, veiny-side-up, in stacks of 6. Roll the leaves up from the stem end, then arrange vertically in the pint jar. You may have to fold the top edges down slightly to fit, depending on the size of the leaves. You should end up with 6 stacks of 6 leaves in each pint jars, for a total of 36 per jar.
Can ‘Em! For longer storage, you can can your brined grape leaves: prepare and fill jars as directed in recipe below through Step 4. Wipe jar rims process and process in a boiling water bath 15 minutes. Store in a cool dark place up to 1 year. Once opened, store in the refrigerator.
Use Them Beyond making one of the countless versions of stuffed grape leaves, aka dolmas or dolmades, you can also try these fun uses:
• For a simple appetizer, wrap the leaves around feta, and drizzle with olive oil.
• Wrap the leaves around salmon, cod or other fish, then drizzle with olive oil and roast until flaky.
• Use in place of corn husks to wrap tamales.
Easy Brined Grape Leaves
Ingredients
- 72 fresh medium to large grape leaves
- 4 Tbsp. lemon juice
- 2 Tbsp. red or white wine vinegar or cider vinegar
- 1 Tbsp. kosher salt
Instructions
- Add enough water to the grape leaves to cover. Stir in 2 Tbsp. of the lemon juice. Weight leaves down with a plate. Let stand 20 minutes. Drain.
- Meanwhile, bring a large pot of water to boiling. Add grape leaves to boiling water. Cover and return to boiling, then boil, uncovered,1 minute. Transfer leaves to a large bowl of ice water. Stir until chilled, about 2 minutes, then drain well.
- Stack 6 leaves, rough bottom sides up. Roll up from the stem end and arrange vertically in 2 pint jars. Repeat with remaining leaves.
- For brine, bring 3 cups water to a boil. Add 2 Tbsp. red wine vinegar, the remaining 2 Tbsp. lemon juice, and the salt, stirring to dissolve salt.
- Add brine to jars leaving about ½ inch headspace. Remove air bubbles from jars by pressing the leaves gently with a wooden spoon. Add more brine as needed to maintain ½ inch headspace. Seal jars. Let cool completely, then store in the refrigerator up to 6 months.
