Recipe - Preserving Grape Leaves

1 qt Whole grape leaves; about
2 teaspoon Salt in:
1 qt Water
1 cup Bottled lemon juice OR
2 One half teaspoon Citric acid
1 qt Water

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 One half 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@agresearch.cri.nz on Aug 3, 1997