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“Found at http://mypantryshelf.com/2011/05/28/preserved-grape-leaves/”
READY IN:
45mins
SERVES:
6
YIELD:
1 pint
UNITS:
US

Ingredients Nutrition

Directions

  1. Place leaves vein side up on a cutting board. Trim the stem from the leaf. I found kitchen shears to be the best tool for this job.
  2. Bring 1 quart water and salt to a boil. Blanch the leaves for 30 seconds. Remove leaves from pot with tongs or a slotted spoon taking care not to rip them. Allow to cool in a bowl.
  3. Bring 1 1/2 cup water and lemon juice to a boil. Stack leaves in piles of 5 and roll up from side to side. Place rolls upright in a sterile wide-mouth pint mason jar. Fold over tops to allow 1/2 headspace. Pour hot water/lemon juice mixture over the leaves leaving a 1/2 inch head space. Wipe rim of jar with a clean towel. Top with a lid and screw down lid. Process for 15 minutes in a boiling water bath or keep in the refrigerator.

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