Grape Leaves (for Greek dolmades and Turkish yaprak recipes)
Whole grape leaves, fresh from the vine (maybe 75 to 100 leaves)
Salt (2 tsp) [approx. 3 tbsp salt per quart of brine]
Water (2 quarts)
Lemon juice (1 cup)
1. Add salt to 1 quart of water. Bring to boil. Add grape leaves and allow to blanch for 30 seconds.
2. Drain and discard liquid. Form loose rolls and pack vertically into pint jars.
3. Add lemon juice to 1 quart of water. Bring to boil and pour over rolls of leaves in jars.
4. Seal. Process jar 15 minutes in boiling water.
5. Ready to use in 3 weeks.
When the leaves are ready, mix up a stuffing of 1/2 cup raw white rice and 1 lb. ground beef, season, then roll up 1 tbsp of stuffing into each grape leaf. Place in careful layers, side-by-side in a large pot, add a can of pasta sauce and weight it all down with a dinner plate (to keep them from unrolling). Cook over low heat for 2 to 3 hours. [You can also add a can of Great Northern Beans into the sauce before cooking, and add an extra hit of lemon juice.]
Bob
EDIT: I just dug this up from my recipe files.