Preserved Grape Leaves
Description
A preservation recipe without unnecessary complications. Grape leaves are best picked in spring, when they are fresh, bright green, and tender. Choose undamaged, clean leaves. They can also be frozen and salted. How to preserve grape leaves: 1. Gather clean fresh grape leaves. White grape leaves are preferable. 2. Rinse the leaves and cut off the stems. Be careful not to tear the leaves! 3. Place the prepared leaves in a pot and cover with boiling water. Let stand for about 10 minutes. 4. After 10 minutes, cool the leaves under running water. Take 8–10 leaves at a time and roll them into tubes. 5. Pack the tubes tightly into sterilized dry jars. 6. Make a brine from water and salt and pour the hot brine over the leaves. 7. Cover the jars with sterile lids and process for sterilization. Grape leaves are sterilized at 100°C for 8–10 minutes (0.5 L jars). Turn the jars upside down until completely cool. Then store in a dark, cool place. Done.