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Preserved Grape Vine Leaves

 

21

Yield

20

bundles

Prep

60

min

Cook

60

min

Ready

2

hrs

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
 

Ingredients

8 cups water
¼ 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 ¼ 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 474g (16.7 oz)
Amount per Serving
Calories 00% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 19mg 1%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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