|1 quart||Whole grape leaves; about|
|2 teaspoons||Salt in:|
|1 cup||Bottled lemon juice -OR-|
|2½ teaspoon||Citric acid|
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 ½ 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@...> on Aug 3, 1997
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