Preserved Grape Leaves
This guide explains the process of preserving fresh, young grape leaves, which are ideal for stuffing with various fillings. The leaves are blanched briefly in salted water before being packed into jars. A hot brine made with lemon juice or citric acid is poured over them, and the sealed jars are then processed in a boiling water bath to ensure they keep well. The entire method takes about 35 minutes to complete. It's a perfect way to capture the tender quality of spring grape leaves for future use in dishes like dolmades.
Ingredients
- 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
Method
- Heat the salted water until it reaches a rolling boil.
- Place the washed grape leaves into the boiling water and blanch them for 30 seconds.
- Remove the leaves from the water and drain them thoroughly.
- Arrange the leaves into two stacks, roll each stack loosely, and position the rolls upright inside two pint-sized canning jars.
- Combine the lemon juice or citric acid with the second quart of water and bring this liquid to a boil.
- Carefully pour the hot lemon mixture into the jars, leaving a 1/2 inch space at the top.
- Secure the lids onto the jars to seal them.
- Submerge the sealed jars in a boiling water bath and process them for 15 minutes.
Nutrition (per serving)
Sodium1773800 mg
Recipe details
CategoryLemon
AuthorRita1652
