How to make
In the cases, where I bought vine leaves from the store, I was always disappointed - they often turn out to be old and tough. It is best to collect fresh spring vine leaves and save them for the time when they will not be easy to find.
Vine leaves can be stored in brine, but I definitely prefer them frozen in the freezer. In addition, the way they are prepared is much faster and more practical than putting them in jars and the way I wrap them takes up little space.
Young light green leaves are selected, which do not have protruding veins and most imortant of all, they should not be sprayed with detergents.
When we want to use them, they are taken out from the freezer, left at room temperature for 1 night and then they are ready for use. As the leaves are very young and fresh, it is not necessary to scald them with hot water after defrosting. They are ready to be used.
The vine leaves are washed under cold water and left in a large strainer / colander to drain from the water. They do not need to be dried.
Their stems are cut low with scissors.
The leaves are stacked on top of each other. Their number is optional, they can be arranged in twenty or thirty pieces in a pile, if placed in plastic bags.
It is easiest to put an elastic band on them and arrange them in plastic bags, for example 60 pcs. in each for one cooking.
They can be wrapped in fresh foil and the foil is spread out on a table top. The pile of vine leaves is placed on the foil 6-7 cm from its end, which is then wrapped over the leaves, so that it covers them halfway. They are rolled into a tight roll, starting from the end of the twisted part and going to the opposite end.
This way, the rolls are wrapped once more in foil to prevent them from opening up. The leaves are packed and are ready to be frozen. Arrange them in the freezer.
The frozen vine leaves in the freezer are ready.
