Ingredients

• 20 to 40 grape leaves, (stems removed)
• Salt
• 1/4 cup lemon juice or 1/2 teaspoon of citric acid

Directions

• 1. Bring a large pot of water to a boil and add enough salt to make it taste like the sea. A general rule is ⅛ cup sea salt to 1 quart of water. 
• 2. Prepare water bath canner.
• 3. Boil the grape leaves for 30 to 60 seconds (until Army green in color), then plunge into the ice water to cool. Drain them once the leaves are all cool.
• 4. Take about six grape leaves at a time and roll them up into a cigar from the side -- not the top or bottom. You will need to fold over the leaf end to fit into the pint jars. Pack the grape leaves into the jar, making sure you have about 1 inch of head space at the top.
• 5. 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 and ladle it into the jars. Make sure the grape leaves are covered with the brine. Wipe the edge of the pint jar with a clean towel and seal the jar. Process for 15 minutes in a boiling water bath.

Nutrition