PRESERVED GRAPE LEAVES
Make and share this Preserved Grape Leaves recipe from Food.com.
Provided by ksilvan
Categories Very Low Carbs
Time 45m
Yield 1 pint, 6 serving(s)
Number Of Ingredients 5
Steps:
- Place leaves vein side up on a cutting board. Trim the stem from the leaf. I found kitchen shears to be the best tool for this job.
- Bring 1 quart water and salt to a boil. Blanch the leaves for 30 seconds. Remove leaves from pot with tongs or a slotted spoon taking care not to rip them. Allow to cool in a bowl.
- Bring 1 1/2 cup water and lemon juice to a boil. Stack leaves in piles of 5 and roll up from side to side. Place rolls upright in a sterile wide-mouth pint mason jar. Fold over tops to allow 1/2 headspace. Pour hot water/lemon juice mixture over the leaves leaving a 1/2 inch head space. Wipe rim of jar with a clean towel. Top with a lid and screw down lid. Process for 15 minutes in a boiling water bath or keep in the refrigerator.
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Adrian Pirita
[email protected]These preserved grape leaves are a bit time-consuming to make, but they're definitely worth the effort. The grape leaves are perfectly preserved and the filling is delicious. I especially love the addition of the walnuts and pomegranate molasses. I w
Raees Humsafer
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The grape leaves are the perfect vessel for the flavorful filling. I especially love the addition of the dill and parsley, which really brighten up the dish.
Shameem Mkwapatira
[email protected]This is my go-to recipe for preserved grape leaves. They're always a hit with my family and friends. The grape leaves are always tender and the filling is perfectly seasoned. I highly recommend this recipe!
Md.Rabiul Islam Rafi
[email protected]I love this recipe! The grape leaves are always tender and flavorful, and the filling is perfectly seasoned. I also love that this recipe is so easy to make. I can usually have it on the table in about 30 minutes.
Test Acc
[email protected]These preserved grape leaves were a bit too salty for my taste. I think I would have preferred them if they had been less salty. However, the filling was very flavorful and the grape leaves were tender.
Yadav Joshi
[email protected]I've never had preserved grape leaves before, but I'm so glad I tried this recipe. They were so easy to make and they tasted amazing. I will definitely be making these again.
Angelina Souffrant
[email protected]This recipe is a keeper! The grape leaves were so tender and the filling was perfectly seasoned. I especially loved the addition of the pine nuts and currants. I will definitely be making this again.
Tariq Bhatti
[email protected]I had some leftover grape leaves from another recipe, so I decided to try this one. I'm so glad I did! The grape leaves were perfectly preserved and the filling was delicious. I'll definitely be making this again.
Joanna konstantinou
[email protected]These preserved grape leaves were a bit too sour for my taste. I think I would have preferred them if they had been less lemony. However, the filling was very flavorful and the grape leaves were tender.
Precious Sunday
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The grape leaves are the perfect vessel for the flavorful filling. I especially love the addition of the lemon juice and olive oil, which really brightens up the dish.
Cayla September
[email protected]I was a bit hesitant to try this recipe because I've never worked with grape leaves before, but it turned out to be so easy! The instructions were clear and concise, and the results were delicious. I'll definitely be making these again.
Carrie STRAUCH
[email protected]These preserved grape leaves were a hit at my party! They were so easy to make and everyone loved them. I will definitely be making them again.
Shaul Blau
[email protected]I've been using this recipe for years and it never fails to impress. The grape leaves are always tender and flavorful, and the filling is perfectly seasoned. I highly recommend this recipe to anyone looking to make preserved grape leaves.