Preserved Grape Leaves are shockingly easy to make – this recipe make 1 pint but can be increased as your grape leaf supply demands.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 1 Pint Grape Leaves
- About 3 dozen grape leaves
- Sea salt
- 1/4 cup fresh lemon juice
- Bring a pot of water to a boil and add enough salt to make it taste like the sea.
- Bring a canning kettle or other large pot of water to a boil.
- Fill a large bowl with ice water.
- Dip the grape leaves in the boiling salt water for 30-45 seconds, then drop them into the ice water to cool. Drain them once all the leaves are fully cool.
- Working with about 6 grape leaves at a time and roll them up from the side.
- Pack the rolled up leaves into the jar (you will likely need to fold one of the ends down to make them fit), leaving at least 1/2 inch of head space at the top of the jar.
- Bring 1 cup of water to a boil and add the lemon juice. Boil for a minute or two, then pour over the grape leaves to cover them.
- Clean the edges of the jar and seal the jar. Process for 15 minutes in a boiling water bath. Let cool and store in a cool, dark place for up to 6 months.