I made dolmades a while back because I never liked them when we got them out due to the strong vinegary taste they had to me, and they seemed like something I should like. That taste didn't really bother Craig that much but guess I'm overly sensitive to it. BUT, there is a way to get rid of that. You drain the leaves, rinse them off with cold water, then place the leaves in a large bowl, pour just under boiling water over them, let sit for 5 minutes, drain, rinse, repeat. Then, do the same twice again, but with cold water. No vinegar taste to me at all. Most recipes just have you soak and rinse once, which is what most restaurants probably do and why there is still a residual vinegar taste.
I did pick and chose ingredients from a couple of recipes and used ground lamb in mine so they aren't vegan/vegetarian, but they are really good. I got a little over 4 dozen rolls (it was a HUGE jar of leaves) so I portioned them out for meals, wrapped in plastic wrap and froze. We've got 1 bundle left, after 4 other Greek appy type meals, i.e. saganaki, Greek meatballs, tzatziki, pitas, spanakopita, etc. The leaves tend to be a bit more fragile after freezing so you have to treat them a bit gently, but other than that they froze perfectly. Just thaw and reheat in the microwave or in a steamer with plain water.
