We are searching data for your request:
Upon completion, a link will appear to access the found materials.
I used 30 bundles of vine leaves of 10 leaves each !!!!
- to a 300g jar
- 30 bunches of vine leaves
- 2 kg of bags
- 2 dill bindings
- 4 tablespoons salt
Preparation time: less than 30 minutes
RECIPE PREPARATION Winter vine leaves:
Boil the borscht together with the 4 tablespoons of salt to scald the vine leaves.
At the bottom of the jar put a few dill threads.
After the leaves have cooled, put 5 leaves on top of each other and rotate them, doing so until the last leaf.
Place in a jar and put dill among them
At the end, add the rest of the dill and pour into the jar the borscht in which the leaves were scalded.
The lid is screwed on and only good things to make sarmalute in winter!
How and when is the vine planted?
The ideal period for planting vines is spring, in March-April. During this period, in the soil, at a depth of 40-50 centimeters, the temperature reaches up to about 8-10 degrees Celsius.
If planting is done in May, it is recommended to do it on heavy soils with excess moisture. If the soil is well drained, however, planting can be done in the fall, but before temperatures drop below 0 degrees Celsius.
BEEF LEAVES IN THE JAR OR IN THE FREEZER
Winter vine leaves stored in a jar or freezer for the winter are a good idea for natural preservation, without preservatives.
The vine leaves are harvested in May-June (depending on the areas where you live), when the vine is ripe, with a suitable size (neither too big nor too small), when the leaf is still raw . Choose light green leaves that do not have thickened ribs.
Vine leaf dishes are popular in Balkan cuisine in Eastern Europe, but we also find them in Turkish or Lebanese cuisine. We are lovers of beef sarmales. I ate them in Greece, Turkey, in the Republic of Moldova but also in Lebanese restaurants in Bucharest.
They may have the same fillings, but the taste is totally different and this is primarily due to the spices used.
If you want to keep live beef leaves in order to be able to prepare your favorite sarmales in winter, you have to decide if you want to put them in the freezer or keep them in a jar. I will show you how I did for both options. Fortunately, I have vines in the yard and I noticed that when you cut branches in the summer that grow without grapes, new, fresh branches appear on them, so I can enjoy in July or August vines like now.
To show you how to store vine leaves in a jar or freezer for the winter, I used 24 leaves for the bag and 36 leaves for the jar.
I choose to group 4 leaves in each roll. This is the portion of a person in our house at a table. If you know you are eating more than 4 pieces, put as many as you usually eat and in this way defrost or open the right jar for the number of people you are going to cook for.
We don't spray the vines with anything. For this reason, some leaves will be eaten over the summer, but we choose to eat at least a little of the garden 100% natural. If you use sprayed vine leaves, be sure to wash them under running water very well!
You will notice that in both cases the vine leaves were rolled. But I chose two different ways to do this. For those in the bag I chose to leave the leaf open, overlapping the rest and running from top to inside. They must take up little space, so that we can put them over other bags in the freezer, so that we don't risk breaking them. You will see below how I proceeded for those kept in the jar.
I let you see what you need and how the vine leaves were put in the jar or freezer for the winter.
60 g salt never before & # 8211 pickle salt
I started with the jar. I washed it well, then put it in the oven at 100 ° C for 10 minutes. I closed the oven and left the jar to wait until it was time to use it.
I picked the vine leaves, trying to sort them by size. I washed them, then removed the tail.
I prepared brine by boiling salted water (30 g per 1 l of water). I gradually put the leaves in water and scalded them for about 30 seconds. When they change color, I took them out of the water and put them in cold water (with ice) for a few seconds. I took them out and left them on a plate.
So far the method is the same for both variants of preserving the vine leaves.
For the leaves kept in the freezer, we arrange groups of 4 leaves, one on top of the other. We run from the top to the base, inserting the edges inside. We arrange the rolls in bags and seal them trying to eliminate the air.
For the leaves kept in the jar, take the leaf by leaf and bend it on the middle rib. I also stacked 4 pieces and rolled from the base to the top. I put the rolls obtained in the jar and poured hot brine over it.
I sealed and let the jar cool slowly under the blanket, then I put it in a cool room (if you have a cellar or storage room in the block it would be advisable to keep it in a cooler place than the ambient temperature).
When I was with my friend Mihaela in the Republic of Moldova, I saw in a boarding house how cans were kept for the winter. Jars of vine leaves were among other vegetables.
It can be seen that there is no pre-arranged arrangement, they are piled up, but the jars are very large.
I am convinced that it resists very well even so, and the guests of the pension from Orhei will enjoy sarmalute in vine leaves in winter as well.
I invite you to follow me on the channel YouTube. Don't forget to ring the bell to be notified when I post a new recipe.
I also invite you to the group I cook with friends - Tasty recipes.
Vine leaves in brine & # 8211 perfect for sarmale
The vine leaves are suitable for wrapping sarmales. If you want to prepare a few jars of brine vine leaves, I recommend you try this recipe. It's very simple, so you don't have to worry!
How to put vine leaves in a jar?
Wash the leaves and put them on a paper towel to drain. Then cut their tails. Divide the 90 leaves into 9 equal piles. Rotate each pile of leaves (10 leaves in a bunch) in a tight roll. Put it upright in the jar.
Boil 500 ml of salted water in a saucepan. Then pour the brine obtained over the leaves, so that they are completely covered. Screw on the cover.
Put a cloth on the bottom of a pot. Add the jar of vine leaves to the pot and pour the water. From the moment the water starts to boil, leave the pot on the fire for about 15 minutes.
Then take the jar out of the pot and set it aside to cool. The vine leaves can be stuffed with minced meat to obtain delicious sarmale.
You can use them whenever you want to prepare sarmalute. Just take them out of the jar, wash them a little so that they are not too salty and then prepare the sarmales.
Prepare your jars in advance with everything you need for the winter and so you will be able to eat pickles, beef leaves, vegetable salad, etc. in the cold season. Share this brine beef leaf recipe with your friends.
Vine leaves for winter - Recipes
I've been working on the winter pantry for a while. Yes, yes, yes we are preparing for winter. As the winter is hard, the omatu is big, and the pantry is full. So dear ones, in winter we have something to put on the table and on the blog :))
Today I can only tell you that for about 3 hours I took out seeds from cherries, eco, which we just turned into jam. And I also say: who wants jam, for real now: P, who wants cherry jam just say and Alice from Tara Bucatelor will bring you the best cherry jam, eco, without preservatives and gelling agents, without the addition of water, juices and other timpenii & # 8230 just fruit!
But going back to today's post, I'm ready vine leaves in brine for cabbage delicious in winter.
Ingredients for the recipe of vine leaves in brine
- very young vine leaves
- 500 grs is coarse
- 2 liters of water
- a few strands of green dill
Preparation for the recipe of vine leaves in brine
Wash the vine leaves well. In a saucepan put water and coarse salt, about 500 g per 2 liters of cold water. When it cools, put the vine leaves, one by one, and scald them for 2-3 seconds.
Remove them and overlap 10 vine leaves. Put a sprig of green dill in the middle and roll tightly.
Grapevine Leaves Lower Cholesterol and Regulate Blood Pressure
The first man to cultivate the vine was Noah, the fruit of the plant being the "blood" of life, the one with whom Jesus chose to share with his disciples. Considered a sacred plant and a symbol of abundance, the vine has a purifying and diuretic action, contributing to lowering blood cholesterol, treating obesity and harmonizing metabolism.
If grapes are present all over the world, the vine leaves also take this path, due to their amazing properties.
♣ Rich in nutrients, including vitamins A, C, E, K and B-complex vitamins, calcium, magnesium, copper, manganese, iron and fiber, the vine leaves do not contain fat, while also having a content low in sugar and sodium
♣ The vine leaves contain stilben synthase, an enzyme that encourages the production of resveratrol in the body.
In what conditions are vine leaves recommended?
♣ They are ideal for those who suffer from chronic venous insufficiency, a condition responsible for causing edema and swelling of the feet
♣ Low glycemic index recommends vines for people with diabetes, as they do not contain sugar and reduce blood sugar
♣ They are recommended in the treatment of chronic inflammation, leading to cancer, cardiovascular diseases, as a good anti-inflammatory agent
Young Vine Leaf
♣ They also contain resveratrol, a rich amount of essential fatty acids Omega 3 and Omega 6, which recommends them in treatments for cardiovascular disease, stroke, depression, arthritis, breast, colon and prostate cancer
♣ The rich content of antioxidants age the aging process, prevent cancer and cardiovascular diseases
♣ Rich amounts of polyphenols, vitamin E and other nutrients provide amazing benefits to the skin.
Remedies with vine leaves
The leaves of the vine have medicinal value, from which infusion, decoction and medicinal teas are prepared.
Add 200 grams of vine leaves in 2 liters of water and simmer for 5 minutes. Serve hot in the morning after serving. The treatment will last 20 days and will be held only once a year.
If you want to melt a few extra pounds, make a tea of 50 grams of vine leaves and 1 liter of boiling water. Immediately after the first boiling, let the liquid simmer for 20 minutes. Remove the pot from the heat, let it infuse for 15 minutes and strain it.
The tea obtained is consumed throughout the day (about 3 cups a day), after serving each main meal. Following the cure for a month, it is possible to lose 3, even 5 kilograms.
For cardiovascular diseases, circulatory disorders or various hemorrhages, prepare a tincture of vine leaves.
Soak the fresh leaves in 60-degree alcohol for 15 days. You will get a tincture from which you will take 1 teaspoon 3 times a day.
In external use, the vine leaves can be used in the form of compresses to relieve headaches.
After washing the fresh leaves of impurities well, lightly crush them and apply them on the forehead, leaving them to act for 15 minutes.
To speed up the healing of burns, wounds or wounds, cover and tie the affected area with crushed vine leaves, leaving it to act for a while.
Brine vine leaves prepared for winter
Method of preparationThe vine leaves are chosen according to the desired size, their tails are cut, they are washed well and left to dry on an absorbent paper napkin. After they have drained well and dried, place the leaves in a row, so that some of them overlap, and then roll them on a roll. Place the leaf rolls carefully in the previously sterilized jars. If you use bottles, roll 2 sheets each and put them in the bottle. For 500 g jars, about 500 ml of brine is used.
Preparation of brine. Boil 500 ml of water and salt once (for pickles). Allow to simmer for about 2-3 minutes, then turn off the heat and leave to cool for about 10 minutes. The jars with leaves are placed on a metal tray that takes over the thermal shock and the hot brine is poured over the leaves in the jars. Gently shake the jars or bottle with the leaf to get the air bubbles out and fill with brine if needed. Close the jars with screw caps and you can store for the winter in the pantry the jars with leaves that will give the aroma of the wonderful sarmale.
LIVER BEEF FOR WINTER
Winter Vine Leaf Recipe I have been asked many times, so now I will write here, how to preserve vines in salt, in brine, in the freezer or simply natural.
Young leaves are chosen, non-porous, without hand (disease), completely green and especially, not sprayed. The cabbage leaves are harvested before the vines bloom, before the first spraying. If the vine has bloomed, the leaves are not harvested until the grapes are formed, so that the flowers do not shake and the red of the vine is affected.
We sprinkle grapes from Romania with Bordeaux juice (eggplant stone), which is not toxic, but we always harvest the leaves before spraying.
4 recipes to prepare Vine leaf for the winter. Simple, peasant methods, without preservatives.
1. LIVER BEEF FOR WINTER, IN THE FREEZER, THE EASIEST METHOD.
Wash the leaves, boil for 2-3 minutes in boiling water, remove and rinse immediately with cold water. Leave it to drain, then put it in bags, in the freezer, depending on how many leaves you know you need 1 time.
If you want to see everything video-find here.
2. LIVER BEEF FOR WINTER, NATURAL, IN PLASTIC BOTTLE (PET).
This is an extremely simple method that I have been using for many years. The vine leaves are not washed, they are shaken well, they do not have beetles, they are chosen by the tails and 1-2 leaves are made into bunches. Put in 1.5 l bottles (very dry, not to have water splashes at all). My pet in the picture has a few drops of water, so you do what I say, not the way I did, right? I put now, to show you how it is done, I have the vine leaf sent by my mother, from Romania. Thicken well with the tail of a wooden spoon or a stick. When the can is full, put the stopper and place it on the shelf in the pantry. When you want to make sarmalute with beef leaf, cut the can, open the leaves, wash them, scald them for 3-4 minutes, rinse them with cold water… and make sarmalute.
3. LIVE BEEF FOR WINTER, SALT.
The leaves chosen by the tails, washed, sprinkled with salt and put in jars, buckets, cans, a few… as each housewife wants. Mine salt is used, never, pickle salt. Among the leaves, you can add green dill, parsley, larch, as desired. In Moldova, there are areas where corcoduses or green plums are placed among the leaves. These corcoduses are boiled together with the sarmalele, when the sarmalele are made and soured, or the soups are used in winter.
Leave room for 1-2 fingers and put a thick layer of salt on top. That's it. The leaves will leave their liquid and will be perfectly preserved. They will be salty and hard, so it is good to put them in the evening the day before and change the water a few times.
When they are desiccated, add salt (as many as 3 fingers) in the water. This way, the leaves will fall off faster.
4. BEEF LEAF FOR WINTER, IN BRINE.
The selected and washed leaves are placed in layers or bunches, in jars, buckets, drums. You can put, just like the ones with salt, dill, parsley, celery, larch, green corcoduse. Make a brine (saline solution) to float the egg. Put 200 g of large salt (mine, unripe) in 1 l of water and put everything on the fire. Stir until the salt melts, no need to boil. Pour over the beef leaves, it does not need to be left to cool.
Frozen vine leaves
I really like sarmalutes in vine leaves, that's why every year I freeze sarmale leaves, they keep very well in this way.
20 minutes (low complexity)
90 vine leaves, water, plastic bags.
Method of preparation:
The leaves are washed and scalded in boiling water for about 1-2 minutes
drain into a sieve, leave to cool, then put in bags of
plastic and freezes. I put about 30 leaves in a bag,
each adapts to the needs of the family. They are used for sarmalute.