Now is the season and the perfect time to preserve some tender and fragrant vine leaves. I love the simple recipes and everything that is brilliantly quick and practical. This method of freezing vine leaves is exactly like that. I recommend making it now, in May, when the leaves are of the best quality and new, without so many veins.
Because of the thermal shock, the raw leaves will soften in the freezer, so you don't have to scald them before. I prefer freezing as the basic method to preserve vine leaves. They won't take up much space as they can be compressed really well. You'll speak well of me in the winter, you'll see.
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Of course, it would be perfect to get the vine leaves from home or a familiar place.
I buy them from the market now, in May, to cover the whole season. For the first batch, I bought 10 bundles of 10 leaves each.
I pick the good ones from the bad ones, there are always bad ones, too. Wash and let drain on the dish rack.
Then cut the stalks, if any, and pile the leaves on top of each other - make packs of 10 each. This way it's easier to use and I know exactly how many there are.
Roll up all the 10 leaves into a thicker log, as tightly as possible.
Place in small bags and press the bag well, to make it as compact as you can. This way, it won't take up much space in the freezer.
Now, straight in the freezer with them. Defrost as needed. Because of the thermal shock, the leaves will become soft and easy to handle. It's so simple and beautiful.
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