Preserved Grape Leaves

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.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Yield: 2 pints

• 1 quart young spring grape leaves, about stem end removed
• 2 teaspoons kosher salt, in
• 1 quart water
• 1 cup fresh lemon juice or 2 1/2 teaspoons citric acid
• 1 quart water

Directions:

1. Bring salted water to a boil.
2. Add washed grape leaves and blanch for 30 seconds.
3. Drain.
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. Add lemon juice or citric acid to the second quart of water and bring to a boil.
6. Fill jars within 1/2 inch of top with the hot mixture.
7. Seal.
8. Process in a boiling water bath for 15 minutes.

Reviews

[Gloria 15x]

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

[Cynna]

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!

[Dienia B.]

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