How to Brine Grape Leaves

If you enjoy Greek cooking, you may be spending more money than you like buying expensive jars of brined grape leaves to use in your favorite recipes. Without those specially-preserved leaves, it would be impossible to make stuffed grape leaves and other Greek favorites. Using brined grape leaves doesn't have to be expensive. If you have access to fresh grape leaves, you can make a batch of brined leaves in your own kitchen and enjoy the leaves for months to come.

Things You'll Need

• 4 quart-sized Mason jars
• 4 lids
• 244 fresh grape leaves
• 10 tsp. powdered citric acid
• 1 cup kosher, pickling or sea salt
• 4 quarts water
• Large pot
• Tongs
• Rack
• Dish towel

Instructions

1. Pick grape leaves in the late spring or early summer. Leaves will be more tender when harvested early in the season. Look for light green leaves. Avoid picking dark green leaves, as these leaves may be older. Older leaves tend to be tough or stringy.

2. Separate the leaves into stacks of twelve each. Choose leaves that are approximately the same size for each stack. Roll the stacks tightly with the shiny sides of the leaves facing up. Tie each stack with cotton string.

3. Bring a pot of water to a boil. Blanch the rolls by submersing then in boiling water for approximately three minutes.

4. Remove the blanched rolls from the water with tongs and place three rolls into each Mason jar. You may need to bend the ends of some of the rolls if they are too long to fit neatly into the jar.

5. Combine the salt, water and citric acid and boil in a large pot for five minutes to make the brining solution that will preserve the grape leaves. Pour the solution into each jar, making sure to completely cover all of the exposed leaves.

6. Screw the sterilized lids on the top of the jars and put the jars on a rack in a large pot. Add water to the pot and boil for 15 minutes to seal the tops of the lids and prevent mold from growing in the jars.

7. Remove the jars from the boiling water and let them cool on a rack or dish towel before storing. Store the brined grape leaves in a basement or cool area of your home and use the jars as you need them for recipes.

Tips & Warnings

• You can any variety of grape leaves to make brined leaves. Make sure that the plants have not been sprayed with pesticides before you pick the leaves.

• Choose leaves that are medium-sized. Small leaves are more likely to tear and large leaves may be tough.

References

• Prodigal Gardens
• Ellen's Kitchen