Bartar Pasteurized Pickled Grape Leaves in Brine 670g

Because leaves are packed in brine for preservation, it is standard practice to rinse the unrolled leaves under lukewarm water and soak them for 5 to 10 minutes to remove excess salt and restore complete folding pliability.

Bartar utilizes exclusively early-spring harvests characterized by tender textures devoid of thick fibrous veins. Controlled blanching and brining preserve the structural tensile strength so the leaves roll smoothly without splitting.

Depending on leaf surface calibration, each 670g jar contains roughly 55 to 75 medium-sized standardized grape leaves, arranged neatly in several tight rolls.

Total vacuum sealing, oxygen exclusion, and calibrated natural citric acid pH control prevent chlorophyll oxidation. The leaves maintain an appetizing natural olive-green tint throughout their two-year shelf life.

Batches undergo certified laboratory screening for pesticide residue limits (MRL compliance), heavy metals, and microbiological safety. Export consignments are accompanied by official Phytosanitary and Ministry of Health clearance certificates.

Harvesting is seasonally confined to spring, yet industrial jarred preservation allows year-round delivery. Large-scale distributors and chain importers routinely secure forward contracts during the spring flush to guarantee stable pricing.

Any unused leaves should remain completely submerged under the original brine solution and kept refrigerated at 4°C. Under these conditions, the leaves retain elasticity and freshness for 2 to 3 weeks.