Preserved grape vine leaves
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Preserved grape vine leaves
  Greek    Grapes  
Last updated 6/12/2012 12:56:01 AM. Recipe ID 18030. Report a problem with this recipe.
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      Title: Preserved grape vine leaves
 Categories: Greek, How-to
      Yield: 1 servings
 
           Instructions:
 
  Pick leaves early in their growth period, that is early summer, when
  vines are covered with leaves.
  
  Choose leaves of medium light colour, not too young.  If vines have
  been sprayed, wait for period recommended for general harvest by
  manufacturer of insecticide.  When picking, snip off stem.
  
  Wash leaves and stack in piles of 24, with shiny side up.  Roll up
  and tie with string.
  
  Bring 8 cups water to the boil with 1/4 cup salt.  Drop in 4 bundles
  at a time, return to the boil and blanch for 3 minutes, turning rolls
  over to blanch evenly.  Lift out and drain.  Repeat with remaining
  rolls.
  
  Make a brine with 8 cups water boiled with 1 cup rock salt.
  
  Pack rolls upright into warm sterilized jars and pour hot brine over
  leaves.  Remove air bubbles and seal when cold.
  
  Brine is sufficient for 20 bundles of leaves.  Increase accordingly to
  quantity being preserved.
  
                   From: "The Complete Middle East Cookbook" by Tess
  Mallos.
                   ISBN: 1 86302 069 1
  
  Typed for you by Karen Mintzias
 




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Recipe ID 18030 (Apr 03, 2005)

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