Brined Grape Leaves Recipe

Crinella Family Cookbook

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Odds & Ends White Sangria Clarified Butter (Ghee) Dried Lemon or Orange Peel Brandied Fruit Cherries in White Rum Dried Mushrooms Brined Grape Leaves Home Made Ricotta Cheese Home Made Mozarella Cheese Orange Flavored Olives Lemon-Lavender Marmalade Home Cured Olives Citrus Roses	Brined Grape Leaves
	All along the Adriatic grape leaves are used for a variety of food preparations, including stuffing and grilling in which case you arrange the leaves over the meat to prevent charring. You can also use the leaves as garnish or arrange food on the leaves for appetizers. If you have a grapevine or two or know of someone who does pick a batch of leaves to preserve. Grape leaves 1/2 cup salt
	Bring a pot of water to a boil and blanch the grapeleaves for about 1 minute. Drain and place flat on paper towels to dry. Remove stems. If you are using the leaves immediately proceed with your recipe. Place one quart water in pot with salt. Boil for 5 minutes stirring once or twice. Let cool. Fold each leaf in half and place in 2 sterilized canning pint jars. Pour brine over leaves to within a half inch of the rim. Wipe jars with damp clean cloth. Cover with lids and process for fifteen minutes. Let cool and check seal. Store in dark place. Leaves will keep in the refrigerator for two weeks after opening. Soak leaves in two changes of water for five minutes before using.