How to Make Pickled Grapevine Leaves

Ingredients

• Fresh green grape leaves
• For each cup of coarse salt, we need:
• 10 cups of water
• The amounts of salt and water are measured according to the quantity of grape leaves used
• Important note:
• If the jar or jar lid is old, place adhesive tape around the rim of the lid to make sure no air gets in.
• 1 cup of salt was used for the two jars shown in the accompanying photo for the recipe
• The salt and water measurements must be followed exactly for the recipe to succeed and to keep the grape leaves from spoiling
• Successful pickled or preserved grape leaves recipe from the friend and cook of the Shou Tabkhin Today website:
• Fatma Souli
• Click on Fatma's name to visit her profile page on our site.
• To get Fatma's recipe for making cucumber pickles without vinegar, click this link: How to Make Cucumber Pickles
• To get the recipe for vinegar cucumber pickles, click this link: How to Make Vinegar-Pickled Cucumbers
• Check out the recipe for red pepper molasses

Method

1. First, clean the grape leaves and remove the stems with a knife.
2. Second, prepare the jars for pickling or preserving the grape leaves.
3. It is important that the jar lid is tight or new to prevent air from entering the jar and spoiling the grape leaves.
4. Start by putting 1 cup of coarse salt with 10 cups of water and place them over the heat until the salt dissolves completely and the water begins to boil.
5. Pour a little of the boiling salted water into the bottom of the jar, then start packing in the grape leaves little by little.
6. You will notice that the water level will gradually rise. Keep adding some grape leaves, then more boiling water, until the jar is full to the lid.
7. Finally, add water to the top and close the jar very well...
8. Turn the jar upside down until it cools completely.