Across the Mediterranean basin, grape leaves are preserved so their short spring season can stretch through the year. The best leaves for this are large enough to fill, but still young, pale, and tender.
Once fermented, the leaves can be used for stuffed grape leaves and other dishes that call for brined vine leaves.
Ingredients:
- Young grape leaves, large but still pale and tender
- Water, as needed
- Salt, 7% of the water weight
Instructions:
- Make several narrow rolls from the grape leaves: stack one leaf on top of another, then roll them together into a tight, narrow bundle.
- Pack the rolls carefully but tightly into a jar, filling at least three-quarters of the jar.
- Place the jar on a scale, tare it to zero, and pour in water until it reaches about 1/2 inch (1 cm) below the rim.
- Add salt equal to 7% of the water weight. For example, for 3.4 fl oz (100 ml) water, add 0.25 oz (7 g) salt.
- Close the jar tightly and set it aside. During the first 3 to 4 days, open the jar briefly each day to release built-up gas, then close it again.
- After about 2 months, the leaves are ready. Keep them refrigerated in their brine.
Storage note: Keep the leaves submerged in brine and refrigerated once they are ready.
