Pickled sultaniye seedless grape leaves -1 kg

PICKLED SULTANIYE SEEDLESS GRAPE LEAVES INGREDIENTS

Sultaniye seedless vine leaves, drinking water, rock salt, traces of lemon salt Only drinking water, rock salt and traces of lemon salt were added to the brine. It was soaked in brine for 15 days without opening it, then it was opened and placed in 4.5 kg barrels by pressing a net 3,000 g of leaves. If you want, you can put the remaining sheet in another cooler bag and store it in the freezer, or you can store it in a cool and sunless place. When you use the leaf, the water decreases, you can dissolve half a tea glass of rock salt in 1 liter of water and add it to the canister.

COOKING RECOMMENDATION

Before cooking, it is enough to soak in boiling water in the saucepan for 5-7 minutes. Care must be taken to ensure that the leaf does not dry out. After opening the bag, put it in a canister or glass and add salt water (from the brine made by dissolving half a tea glass of rock salt per 1 liter of water). 20% salt is used. The proportion of lemon salt is 0.5%.