Recipe Archives->Preserving->Grape Leaves
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Vine Leaves in Brine vine leaves 3 c salt 2 ts water These can be used for stuffed vine leaves during winter. Take 3 cups of salt. Add 1 dessertspoon [2 ts] of water. The salt should now dissolve - if it doesn't, add more water, drop by drop. As soon as there are no more salt crystals, pour the brine into a jar closely packed with layers of vine leaves (the vine leaves should be soaked in fresh water for an hour before they are used). Seal and keep in a cool place until needed.
Printable version: grape-leaves.txt.
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