Brined Grape Leaves

  • Product Name: Brined Grape Leaves
  • Synonyms: Brined grape leaves or salted grape leaves
  • Color: Yellowish green
  • Transport Package: 20’ft
  • HS Code: 2005999100
  • Main Uses: Stuffed Grape Leaves (Dolma), flavor enhancer, etc.
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Introduction of Brined Grape Leaves

Brined grape leaves (pickled grape leaves or salted grape leaves) are made from young, tender leaves harvested from grapevines and processed through careful selection, blanching, and brining procedures. As a traditional ingredient widely used in Mediterranean, Middle Eastern, Turkish, Greek, and Balkan cuisines, brined grape leaves are prized for their fresh aroma, flexible texture, and excellent handling properties. Grape leaves for pickling are commonly used to prepare stuffed dishes and have become an essential raw material in international cooking, food processing, and household meals.

Pickledgrape leaves are typically collected during spring and early summer, when the leaves are soft and delicate. Through brining, the grape leaves retain their natural color, pliability, and aroma while achieving long-term preservation. They serve both as a natural wrapping material and as a flavor-enhancing ingredient that adds herbal freshness to various dishes.

PackagingDrums/ per 20’ftMTS PER 20’ft（kg）
370kg/drum7728490KGs
380kg/drum7528500KGs
390kg/drum7328470KGs
20.5kg/drum1280 (with pallet)26240KGs

Main Applications of Pickled Grape Leaves

1) Stuffed Grape Leaves (Dolma / Dolmades). Stuffed with rice, minced meat, vegetables, herbs, and onions, this is the most iconic culinary use across Greek and Turkish cuisines.

2) Natural Wrapping Ingredient. Used in baking, steaming, or roasting dishes: preserves moisture, adds herbal aroma, acts as a natural, edible wrapper.

3) Flavor Enhancer. Can be added to stews, soups, or slow-cooked dishes to enrich aroma and flavor depth.

4) Foodservice and Industrial Use. These brined grape leaves can be widely used in hotels, restaurants, catering businesses, and food-processing factories that produce ready-made Mediterranean meals.

Product Features Detailed Processing Procedure Instructions for Use Storage and Shelf Life

(1) Natural Appearance. The pickled grape leaves for sale display colors ranging from deep green to olive green or yellowish green, with a smooth and natural sheen—ideal for authentic regional dishes.

(2) Excellent Flexibility. After blanching and brining, the grape leaves achieve optimal elasticity. They can be folded, rolled, or wrapped without tearing, making them suitable for filling a wide range of ingredients.

(3) Fresh, Herbal Aroma. Brined grape leaves maintain the grape leaf’s distinctive botanical scent, combining mild saltiness with a refreshing herbal and slightly tangy note. This adds depth and complexity to cooked dishes.

(4) Safe and Long-lasting. The brining process effectively inhibits microbial growth, ensuring the brined grape leaves maintain freshness and stability during long-term storage under sealed conditions.

  • Harvesting and Selection. Young, healthy grape leaves are picked from grapevines. Only intact, clean, and pest-free leaves are chosen.
  • Washing and Pre-cleaning. Fresh grape Leaves are washed thoroughly multiple times to remove dirt, dust, and impurities.
  • Blanching. They are briefly boiled to remove raw flavors, enhance pliability, and preserve natural color.
  • Brining. These grape leaves are neatly stacked and submerged in a controlled-concentration salt brine, allowing salt to fully penetrate the leaf tissues.
  • Packaging and Sealing. Leaves are packed in glass jars, cans, or vacuum bags and then sealed with brine for extended shelf life.

1. Before use, rinse or soak the pickled grape Leaves in clean water for 5–10 minutes to remove excess salt.

2. After thoroughly draining, the salted grape leaves for dolmas can be filled, rolled, or used directly in cooking.

3. If the grape leaves are slightly firm, they may be briefly blanched again to further soften them.

Unopened: Can be stored for 12–24 months in a cool, dry place or under refrigeration.

After opening: Keep refrigerated and ensure the brined grape leaves remain fully submerged in brine to prevent drying, oxidation, or spoilage.

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