How to Pick and Pickle Grape Leaves

Name: How to Pick and Pickle Grape Leaves
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 60 grape leaves (freshly picked); 1 Tbsp sea salt; ¼ tsp citric acid

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Picking and pickling grape leaves is easier than you might think. Once you learn how to preserve grape leaves at home, you can use them to make my delicious Instant pot grape leaf dolma! I'll show you how to pick and pickle grape leaves using two easy methods.

Once you pickle your own grape leaves, you'll never have to worry about where to buy jarred leaves again! Use them to make both Middle Eastern dolma and Greek dolmathes.

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😍 Why You'll Love This Recipe
🛒 What You Need
🔖 Ingredients & Substitutions
👌How to Pick Grape Leaves
🍇 How to Pickle Grape Leaves in Water
🧂How to Preserve Grape Leaves Using Salt
🫙 How to Store Pickled Grape Leaves
🍽 How to Use Preserved Grape Leaves
🤷🏻‍♀️ FAQs
👩🏼‍🍳 Pro Tips
🥒 Related Recipes
📖 Recipe
💬 Comments

😍 Why You'll Love This Recipe

For starters, unlike store-bought grape leaves which are too large and too tough, homemade pickled grape leaves are a perfect size and they melt in your mouth.
You'll also save money making your own preserved grape leaves and take advantage of what's growing in your own backyard, or your neighbors. 😉
Preserved grape leaves have a long shelf life so you can have them on hand whenever you crave some dolma.

🛒 What You Need

🔖 Ingredients & Substitutions

Grape Leaves: Pick fresh, young grape leaves the are about the size of your palm.
Salt & Citric Acid: The salt and citric acid are needed to preserve the grape leaves.

👌How to Pick Grape Leaves

Making unforgettable dolma starts with using the perfect grape leaves! I recently had someone tell me that they didn't like grape leaf dolma. When I asked her why she said she didn't like the tough texture of the leaves.

I explained to her that dolma should melt in her mouth. It shouldn't even require chewing! So, what is the secret to melt-in-your-mouth dolma? The grape leaves you use!!!

For starters, the grape leaves used should not come out of a jar, not a store-bought jar anyways. Store-bought grape leaves are too large, tough, and too stringy. I've been told that the Orlando brand are the best, I tried them and was disappointed. What can I say, I've been spoiled with fresh grape leaves all my life!

However, there is an art to picking grape leaves. The shape, size, and age of the leaves matter greatly. Not all grape leaves are appropriate for dolma. Some are too old, too tough, or just the wrong shape.

Others are too small or have insect damage. Let's go over some pointers on picking the perfect grape leaves for making Dolma.

Age of the Leaves

When picking grape leaves, you want thin, tender leaves, that are lighter in color. When you feel the leaf, it should be thin and not leathery. It should be delicate enough to tear easily.

If a leaf feels dry or leathery, or is yellowing around the edges and has "rust spots," it's most likely past its picking prime.

grape vine — Notice how light the leaf in the center is, compared to the other leaves. It is tender, young, and almost see-through. The perfect leaf to pick!

grape leaves with a wooden fence in the background — This leaf, on the other hand, is not only too big to use, but also too old, dry, and tough. Better "leaf" that one on the vine! 😉

The Leaf Shape

Another thing you want to pay attention to is the leaf shape. Some grape varieties have a deep split in the leaves. This particular shape does not allow you ample space to add the filling. As a result, they will be more difficult to stuff.

Of course, if it's the only vine you have access to you can still use it. It's just not the ideal shape for making dolma.

Other varieties have less of a split, which is ideal. Luckily, the grapevine I have in my yard has perfectly shaped leaves (see below).

Leaf Size

This is one case where the size matters. If the grape leaf is too big, the dolma rolls will be too big as a result. Let me just say, mom would never have approved! Not to mention, the leaves will be too tough.

The larger leaves, however, are perfect for layering on the bottom of the pot to keep the dolma from getting scorched. The ideal leaf should be approximately six inches.

3 grape leaves on a cutting board — The leaf on the top is too small to use, while the one on the bottom is way too big. Also, notice how much darker the larger one compared to the other two. This indicates it's older and tougher. The leaf in the middle is perfect in size and color.

The Stem

This one is a personal pet peeve of mine. When you pick the leaves, please don't be like my sister, Beni. She picks them with a couple of inches of stem still attached.

When you do this, you're making more work for yourself. You will have to cut the stem again (but closer to the leaf) before using them. Why do this twice? (sorry sis, I still love you!)

stacked grape leaves — Simply cut the stem off as close to the leaf as possible, so that you don't have to deal with the stem again later. Genius, right?

Beware of Insects

Another thing to keep an eye out for is little critters that like to hang out on the back of the leaves. Some are very tiny, so if your eyesight is not what it used to be (me🧐), make sure you have your glasses on. You will need them to see the tiny eggs and other small insects that are commonly found partying behind the leaves.

🍇 How to Pickle Grape Leaves in Water

Step 1: Wash grape leaves thoroughly, paying special attention to the back of the leaves, where insects lay their eggs.

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insect eggs on the back of a grape leaf — Notice the tiny insect eggs in the center of the leaf, toss this one in the trash!

Step 2: Divide the leaves into piles of ten, making sure all the leaves are facing the same direction. This will make things easier when it comes time to stuff them.

Step 3: Bring 8 cups of water to a boil, then simmer on low. Using tongs, gently place one pile of leaves in the water for 30 seconds, then carefully flip the entire pile and immerse for an additional 30 seconds.

grape leave being immersed in boiling water

Pro Tip: Depending on the leaves you are using, sometimes it takes a little longer for them to become pliable. The best way to tell when they're ready is when the color changes from bright green to a dull, olive color.

Step 4: After blanching the leaves, drape them over the side of a bowl. Continue with the remaining piles. Once the water has drained out of the leaves, roll each pile into a cigar-shaped roll.

Step 5: Tie each pile of grape leaves with string. This will help keep them from unrolling when you place them in the jar.

pickled grape leaves rolled and tied together

Step 6: Boil three cups of water and stir in the salt and citric acid until completely dissolved. Stand the rolled leaves in a sterilized jar and pour the salted water over them, leaving ¼" headspace. Tighten the lid and process in boiling water for 10 minutes.

🧂How to Preserve Grape Leaves Using Salt

There is another method of preserves the leaves that's even easier and my new favorite way of preserving grape leaves! Here's how to do it!

Step 1: Wash grape leaves and sort into piles. Make a pile of the leaves that are too large, which will be used to line the bottom of the pot.

Step 2: Make piles with remaining leaves (10 per pile) then sprinkle either kosher salt of pickling salt between the leaves. Roll each pile tightly and tie with string or twine.

Step 3: Sprinkle some salt into a sterilized quart-sized mason jar then stand 5 rolls upward into the jar, then sprinkle with additional salt.

Pro Tip: If possible, use wide-mouthed mason jars, they're much easier to fill.

Step 4: Salt and roll the remaining 10 large leaves into a bundle and fit on top, covering the other leaves. Sprinkle with more salt, then seal the jar.

🫙 How to Store Pickled Grape Leaves

Store pickled grape leaves in a cool, dark location until the next time you're in the mood for dolma! They will keep for years, no refrigeration necessary!

🍽 How to Use Preserved Grape Leaves

To use the grape leaves in your favorite recipe, you'll want to rinse the salt off and quickly blanch the leaves using the process described in step 3 of the in the first steps above.

🤷🏻‍♀️ FAQs

How do you preserve fresh grape leaves?

There are a few ways to preserve fresh grape leaves. One way is to salt the leaves and roll them into groups of ten, then place them in a sterilized jar, then sprinkle with additional salt.

The other way to preserve grape leaves is to blanch and roll them first. The rolls can then be added to a sterilized mason jar, then covered with boiling water, salt, and a tiny bit of citric acid.

What can grape leaves be used for?

Grape leaves can be used to make Dolma (also known as Dolmathes and Dolmadakia. Sometimes, the leaves are chopped and mixed with pilaf to make deconstructed dolma.

Can you freeze grape leaves?

Yes, grape leaves can be frozen. You can freeze them freshly picked or blanch them first. The leaves can be piled flat and stored in ziplock bags. Alternatively, they can be rolled in groups of 10 after being blanched and stored in quart-sized ziplock bags.

👩🏼‍🍳 Pro Tips

The preserved leaves stored in water should last approximately 6 months, while the leaves preserved in salt should last a year or more.
The leaves can be used immediately after being blanched to make Middle Eastern Dolma or Greek Dolmathes.
Be sure to rinse leaves throughly before using them in your favorite recipe.
Instead of citric acid, fresh lemon juice can be used.

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