Grape leaves are a staple in many Mediterranean cultures today. They are used in cooking after they have been blanched to create several dishes. In Greece, typically meat is used in these recipes as a sort of sushi, only the meat is cooked instead of raw. They are made with rice as well. Storing grape leaves consists of canning or freezing the grape leaves.
Instructions
Blanching
1. Combine 1 cup of kosher salt to 4 cups of water. Boil the mixture.
2. Drop the leaves in, twelve at a time, or one bundle of three or four leaves. To can, tie leaves together shiny side up after rolling into a taco shape with cotton string three to four leaves in a bundle.
3. Bring the brine (or salt water) back to a boil.
4. Remove single leaves immediately. Turn bundles around in the brine for 3 minutes to ensure even blanching.
5. Drop leaves or bundles into ice cold water immediately. Dry the leaves with paper towels.
Freezing
6. Roll the leaves from one side to the other and tie with the cotton string.
7. Place the bundles into a freezer bag.
8. Freeze the leaves. Use them within 6 months.
Canning
9. Pack the leaves in canning jars the same size and shape.
10. Mix ¼ kosher or pickling salt and 2 and ½ tsp. of powdered citric acid per 1 quart of water. Boil the mixture.
11. Keep the brine hot and pour over grape leaves. Make sure the level of brine is ½ inch above the stems of the leaves.
12. Continue canning as usual.
Tags: Boil mixture, bundles into, cotton string, Drop leaves, four leaves, grape leaves, three four
