CANNED IN WATER: Gather grape leaves when young and tender. Spring is the best time. Wash, remove stems, and arrange in stacks of 12 leaves. Roll and tie with a string. Place rolls in sterilized jars.
Mix water and salt 8 cups water to 1 cup salt and bring to boil. Pour boiling mixture in jars 1 inch from the top.
Before sealing, eliminate air bubbles by running the side of jar with a knife. Seal the jars with the sterilized covers immediately.
NOTE: Sterilize jars and lids by boiling them in water.
VACUUM PACKED:
Gather grape leaves when young and tender. Do not wash. Remove stems and arrange in stacks of 12 leaves.
Sprinkle with salt and tie with a string. Place rolls in vacuum packed jars and cover tightly.
Instructions
CANNED IN WATER: Gather grape leaves when young and tender. Spring is the best time. Wash, remove stems, and arrange in stacks of 12 leaves. Roll and tie with a string. Place rolls in sterilized jars.
Mix water and salt 8 cups water to 1 cup salt and bring to boil. Pour boiling mixture in jars 1 inch from the top.
Before sealing, eliminate air bubbles by running the side of jar with a knife. Seal the jars with the sterilized covers immediately.
NOTE: Sterilize jars and lids by boiling them in water.
VACUUM PACKED:
Gather grape leaves when young and tender. Do not wash. Remove stems and arrange in stacks of 12 leaves.
Sprinkle with salt and tie with a string. Place rolls in vacuum packed jars and cover tightly.
NOTE: Before using, wash thoroughly.
Author's Comments
Sahtein Middle East Cookbook
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