Pickled sultaniye seedless grape leaves
Contents sultaniye seedless grape leaves, Drinking water, rock salt, trace amounts of lemon salt
It is made into brine by adding only drinking water, rock salt and trace amounts of lemon salt. The brine was provided for 15 days without opening its mouth, then it was opened and washed in salted water for one layer, then 3.400 gr net was weighed in 5 kg drums and added to the bags again, and freshly prepared salted brine was added and vacuumed. When you buy, you can wait for 5-7 minutes in boiling water and wrap the amount you will use. If you wish, you can put the remaining leaf in another freezer bag and keep it in the freezer, or you can store it in a cool and sunless place.
As you use the leaves, the water decreases, you can dissolve half a tea glass of rock salt in 1 liter of water and add it to the can.
Cooking advice
It is enough to wait for 5-7 minutes in boiling water in the pot before cooking. Care should be taken not to dehydrate the leaves. After opening the bag, transfer it to a jerrycan or glass jar and add salt water to it (from brine prepared by dissolving half a tea glass of rock salt in 1 liter of water). 20% salt was used. Lemon salt rate is 0.5%.
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