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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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Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
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  • Juice of 2 lemons
  • Salt and pepper to taste
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  1. Prepare the Grape Leaves:
    • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
  2. Prepare the Filling:
    • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  3. Fill and Roll the Grape Leaves:
    • Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
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    • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
    • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.

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