auroracoor1
Active member
Lately I've noticed how salty jarred grape leaves are. How do you guys handle this? I've tried rinsing, which helps, but I feel there is something missing. I haven't had a chance to pick my own grape leaves for a while, but when I do pick them, I just blanch them and therefore don't use any salt.
I am not used to having all that salt in this dish, I thought it was too overpowering. What should I do?
I am not used to having all that salt in this dish, I thought it was too overpowering. What should I do?