How to make
The leaves are washed with cold water and left to drain.
In a suitable vessel, prepare a brine from 1 liter of water, 100 ml of vinegar, 2 tbsp. sugar, 1 tablespoon of salt and the spices - mustard seed, allspice and black pepper.
When the brine boils, roll up 20 vine leaves, tied with twine and leave them until they change color slightly. Remove them from the brine and transfer to a tray.
The twine is removed and the leaf rolls are arranged in jars and topped up with the strained liquid from the brine.
They are sterilized for 1-2 minutes after the water boils and are immediately removed. They are turned upside down until they cool and are then stored in a cool, dark place.
They can be used both for the preparation of sarma and as an additional ingredient to delicious dishes and meat dishes.
