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Using Jarred Grape Leaves Question

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auroracoor1

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 was taught to rinse leaves well and put in boiling water about 2 minutes. I didn't know boiling reduced salt but mine don't taste salty, so maybe that's what does it.
 
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Just talked with cousin, and she boils briefly also. Didn't know it reduced salt, but guess it does. You can also make dolmades with Swiss chard, cabbage, even lettuce.
 
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Briefly boiling the leaves is a great idea. Not only does it reduce the salt but tenderizes them as well.
 
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I soak jarred grape leaves in a big dish of water for like an hour before I make the stuffed grape leaves. Everyone has good advice here. In Greece, they regularly use other things besides grape leaves - it depends on what is available.
 
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