How to Brine Grape Leaves

Pick grape leaves in the late spring or early summer. Leaves will be more tender when harvested early in the season. Look for light green leaves. Avoid picking dark green leaves, as these leaves may be older. Older leaves tend to be tough or stringy.

Separate the leaves into stacks of twelve each. Choose leaves that are approximately the same size for each stack. Roll the stacks tightly with the shiny sides of the leaves facing up. Tie each stack with cotton string.

Bring a pot of water to a boil. Blanch the rolls by submersing then in boiling water for approximately three minutes.

Remove the blanched rolls from the water with tongs and place three rolls into each Mason jar. You may need to bend the ends of some of the rolls if they are too long to fit neatly into the jar.

Combine the salt, water and citric acid and boil in a large pot for five minutes to make the brining solution that will preserve the grape leaves. Pour the solution into each jar, making sure to completely cover all of the exposed leaves.

Screw the sterilized lids on the top of the jars and put the jars on a rack in a large pot. Add water to the pot and boil for 15 minutes to seal the tops of the lids and prevent mold from growing in the jars.

Remove the jars from the boiling water and let them cool on a rack or dish towel before storing. Store the brined grape leaves in a basement or cool area of your home and use the jars as you need them for recipes.