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Showing 1-4 of 4
By Gloria 15x
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. Gloriapeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
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. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Dienia B.
on June 06, 2006
on May 21, 2005
I have my graple leaves put up for next winter thanks to this recipe of Rita's. Really easy to do and I wish I'd found this recipe sooner. I tasted a grape leaf just before processing in the water bath, and it was still fresh-tasting, but tender - it will be great to make dolma through the winter. Thanks Rita.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (2152 g)
Servings Per Recipe: 1
The following items or measurements are not included: