Preserved Grape Vine Leaves

* Exported from MasterCook *

PRESERVED GRAPE VINE LEAVES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Greek

Amount Measure Ingredient -- Preparation Method
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Karen Mintzias
Instructions:

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.

From: "The Complete Middle East Cookbook" by Tess
Mallos. ISBN: 1 86302 069 1

Typed for you by Karen Mintzias



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