- 120 whole grape leaves
- 1/4 cup kosher salt
- 1 quart water
- Pick grape leaves when young, tender and light green. Cut off stems
and wash in cold water.
- Bring water to a boil in a 6-quart or larger
pot. Drop in 10 to 12 grape leaves at a time for 30 seconds.
- Lift grapes leaves out and plunge into cold water. Pat leaves dry with
paper towels. Stack leaves in piles of 6 and roll up loosely from
the long side. Tie each roll with string.
- Continue this process until all leaves are cooked and rolled up.
- Pack rolls of leaves in clean, hot pint or quart jars. About 6 rolls will fit into a
- Bring salt and 1 quart water to a boil; boil 5 minutes.
- Pack rolls of leaves vertically into 3 quart jars, bending them gently to fit
below the shoulders of the jars. Cover with hot brine, leaving 1/2-inch
- Process in boiling water bath 15 minutes.
Yield: 3 quarts
To use, untie the rolls and rinse in cold water. Use in any recipe
calling for grape leaves. Refrigerate after opening.