*  Exported from  MasterCook  *
 
                        PRESERVED GRAPE VINE LEAVES
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Greek
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Karen Mintzias
                         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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