Middle East Canned Grape Leaves or Vacuum Packed Grape Leaves

• Grape leaves
• Water
• Salt
• Sterilized jars

1. CANNED IN WATER: Gather grape leaves when young and tender.
2. Spring is the best time.
3. Wash, remove stems, and arrange in stacks of 12 leaves.
4. Roll and tie with a string.
5. Place rolls in sterilized jars.
6. Mix water and salt 8 cups water to 1 cup salt and bring to boil.
7. Pour boiling mixture in jars 1 inch from the top.
8. Before sealing, eliminate air bubbles by running the side of jar with a knife.
9. Seal the jars with the sterilized covers immediately.
10. NOTE: Sterilize jars and lids by boiling them in water.
11. VACUUM PACKED: Gather grape leaves when young and tender.
12. Do not wash.
13. Remove stems and arrange in stacks of 12 leaves.
14. Sprinkle with salt and tie with a string.
15. Place rolls in vacuum packed jars and cover tightly.
16. NOTE: Before using, wash thoroughly.

grape leaves, water, salt, sterilized jars

Taken from www.foodgeeks.com/recipes/20121 (may not work)