Preserved Grapevine Leaves

Preparation info
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By John Martin Taylor

Published 1992

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Gather grapevine leaves in early summer when they are still tender, then preserve them in brine according to this recipe.


  • 50 to 75 freshly picked grape leaves
  • ½ cup pure salt
  • 2 quarts water


Wash the leaves well and stack them in piles of 10 leaves per pile. Roll each little pile of leaves into a cigar shape. Add the salt to the water in a wide nonreactive pot and bring to a boil. Add the rolls of leaves to the brine, turn off the heat, and, using tongs, place the rolls into a sterilized wide-mouth pint jar, packing it tightly. Pour the brine in to fill the jar