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Grape Leaves

 
steward
Posts: 1748
Location: Western Kentucky-Climate Unpredictable Zone 6b
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I found this recipe for pickling grape leaves to make Dolma {Stuffed Grape Leaves} :

Makes 1 pint. and can be scaled up.

Prep Time: 20 minutes

Cook Time: 20 minutes

20 to 40 grape leaves, stems removed
Salt
1/4 cup lemon juice or 1/2 teaspoon of citric acid
Bring a large pot of water to a boil and add enough salt to make it taste like the sea.
Get another large pot of water ready — this is what you will can the grape leaves in. Remember you will need something to keep the bottom of the pint jars up off the bottom of the pot. I use a vegetable steamer, but a bunch of canning lids (the rings, not the gaskets) works well as a platform, too. Get a large bowl of ice water ready.
Boil the grape leaves for 30 to 45 seconds, then plunge into the ice water to cool. Drain them once the leaves are all cool.
Take about 6 grape leaves at a time and roll them up into a cigar from the side — not the top or bottom. You will need to fold over the leaf end to fit into the pint jars. Pack the grape leaves into the jar, making sure you have about 1 inch of head space at the top.
Add the citric acid to each pint jar. Bring the water you used to cook the grape leaves back to a boil and ladle it into the jars. Make sure the grape leaves are covered with the brine. Wipe the edge of the pint jar with a clean towel and seal the jar. Process for 15 minutes in a boiling water bath.

You can use leaves from any grape , wild or domesticated . Spring to early summer the best time to harvest .
 
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