Pickle or freeze vine leaves

Ingredients for 1 servings:

• 250 g young vine leaves
• 80 g salt
• 1 liter of water

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Freezing: To freeze, simply stack the vine leaves on top of each other and freeze. For later use, blanch the frozen vine leaves and they are ready to stuff. Pickling: Wash the vine leaves and carefully separate or cut off the stems, taking care not to damage the leaves. Halve the leaves. Divide the leaves into separate portions and place them in boiling water. Bring the water to a boil. Remove the leaves and let them drain on kitchen towels. Bring the 1 liter of water to a boil and dissolve the salt in it. Divide the vine leaves between two jars (approx. 500 ml) and pour over 400 ml of hot brine. Close the jars and place in a boiling water bath for 5 minutes. Once the jars have cooled, check the seals. Preparation time: 30 – 40 minutes Tips: Only harvest truly tender leaves from the grape vines. Before using the pickled leaves, rinse them briefly and pat them dry. Ready-stuffed vine leaves that have been filled with meat or rice and cooked can also be frozen in a Tupperware container.