| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
qt |
Whole grape leaves; about |
| 2 |
ts |
Salt in: |
| 1 |
qt |
Water |
| 1 |
c |
Bottled lemon juice -OR- |
| 2 1/2 |
ts |
Citric acid |
| 1 |
qt |
Water |
INSTRUCTIONS
Bring salted water to a boil. Add washed grape leaves and blanch for 30
seconds. Drain. Form into loose rolls and stand them up in pint canning
jars. Add lemon juice or citric acid to the second quart of water and bring
to a boil. Fill jars within 1/2 inch of top with the hot mixture. Seal.
Process in a boiling water bath for 15 minutes.
If you are into pickles and preserving, many of the older dill pickle
recipes suggest adding a grape leave to the jar. It is meant to help hold
the colour and keep the pickles more crisp. Posted to fatfree digest V97
#167 by "Lamoureaux, Shona" <lamoureauxs@agresearch.cri.nz> on Aug 3, 1997
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