Preserved Grape Vine Leaves

2 hours Prep: 60 minutes Cook: 60 minutes

0 calories per serving view nutrition facts

20 bundles suggest servings

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Ingredients

8	cups	water
1/4	cup	rock salt
20	bundles	grape leaves

Directions

Pick leaves early in their growth period, that is early summer,when vines are covered with leaves.

Choose leaves of medium light colour, not too young.

If vines have been sprayed, wait for period recommended for general harvest by manufacturer of insecticide.

When picking, snip off stem.

Wash leaves and stack in piles of 24, with shiny side up.

Roll up and tie with string.

Bring 8 cups water to the boil with 1/4 cup salt.

Drop in 4 bundles at a time, return to the boil and blanch for 3 minutes, turning rolls over to blanch evenly.

Lift out and drain. Repeat with remaining rolls.

Make a brine with 8 cups water boiled with 1 cup rock salt.

Pack rolls upright into warm sterilized jars and pour hot brine over leaves.

Remove air bubbles and seal when cold.

Brine is sufficient for 20 bundles of leaves.

Increase accordingly to quantity being preserved.

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Categories this recipe belongs to

Greek
Jams

Nutrition Facts

Serving Size 474g

Amount per Serving

Calories 0 0% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 19mg	1%
Total Carbohydrate 0.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 0.0g	0%

Vitamin A	0%		Vitamin C	0%
Calcium	1%		Iron	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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