>> 30 riverbank grapevine leaves, stems removed
>> 1/4 cup salt
>> 1/2 teaspoon of citric acid
Have a large pot ready with boiling water in preparation to process your jars. Also, have two 1 pint jars (1 pint is 2 cups) pre-sterilized.
Bring a large pot of water to a boil and add the salt, stir. Place the leaves into the water and boil the grape leaves for 30 to 60 seconds (until they are an almost khaki green colour). Strain the leaves (keep the water they boiled in) then immediately plunge them into ice cold water. Once cool, drain the leaves.
Take about five grape leaves at a time and roll them into a cigar shape from their sides, not from the top or bottom. Fold over the leaf end to fit into the pint jars. Pack the grape leaves into the jar, making sure you have about one inch of head space at the top. Place three rolls (15 leaves) in each jar.
Sprinkle the lemon juice or citric acid into each pint jar. Bring the water you used to cook the grape leaves back to a boil. Once at a boil, turn stove off and ladle water into the jars. Make sure the grape leaves are covered (although they will float. Wipe the edge of the pint jar with a clean towel and seal.
Process for 15 minutes in a boiling water bath.Make sure jars are on a small rack so that they are not directly on the pot.
Ingredient Tip: Swap out citric acid with 1/4 cup fresh lemon juice.
Wild Edibles in Recipe: Wild Grape Vine
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Recipe Category: Miscellaneous
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