Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Greek / Preserved Grape Leaves Recipe
    Lost? Site Map

    Preserved Grape Leaves

    Preserved Grape Leaves. Photo by Cynna

    1/2 Photos of Preserved Grape Leaves

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Rita~'s Note:

    Preserving grape leaves to stuff with any mixture you desire using your own fresh young grape leaves.The grape leaves should be picked in the spring and remove the tough stem.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    1. 1
      Bring salted water to a boil.
    2. 2
      Add washed grape leaves and blanch for 30 seconds.
    3. 3
    4. 4
      Stack them on each other into 2 piles then form into loose rolls and stand each roll up in 2 pint canning jars.
    5. 5
      Add lemon juice or citric acid to the second quart of water and bring to a boil.
    6. 6
      Fill jars within 1/2 inch of top with the hot mixture.
    7. 7
    8. 8
      Process in a boiling water bath for 15 minutes.

    Browse Our Top Condiments, Etc. Recipes

    Ratings & Reviews:

    • on April 20, 2008


      Thanks so much for this recipe. I use them in my dill pickles. We have bunches of grape leaves but when I get the cucs and dill in south texas to make pickles, no grape leaves. Next year I will have them with me. I might try the dolma too--never heard of it before. Gloria

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 11, 2006


      A great alternative to store-bought if you have access to grape-vines. I have a full backyard swarming with grape leaves, so it's very convenient. The leaves are tender and a gentle olive color and the smell in the kitchen while preserving them is definately alluring. I'll be making these often to keep for myself and to give to friends and family. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 06, 2006


      this is alotcheaper than buying them thanks rita for posting i too love dolmas dee

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Preserved Grape Leaves

    Serving Size: 1 (2152 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 26.8
    Calories from Fat 2
    Total Fat 0.2 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 1773.7 mg
    Total Carbohydrate 8.4 g
    Dietary Fiber 0.3 g
    Sugars 3.0 g
    Protein 0.4 g

    The following items or measurements are not included:

    grape leaves

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes