These are not as salty as the commercial leaves, so you don't have to soak them after removing from the jar.

Per pint:

About 30 tender, light-green grape leaves
1 quart water
2 tsp. pickling salt
1 cup water plus 1/4 cup lemon juice or 1 1/4 cups water plus 1/2 tsp. citric acid

Bring salt and water to a boil. Blanch leaves 30 seconds. Drain.

Stack leaves in piles of 6. Roll stacks loosely from the side (not the stem or tip). Pack into a pint jar, folding over ends if necessary. (Ball wide-mouth are taller than Kerr.)

In a nonreactive pan bring the water-lemon juice or the water-citric acid combination to a boil. Pour over the rolled leaves, leaving 1/2" headspace. Close jar and process 15 minutes BWB. Or for short-term use, cover and refrigerate.

from "The Joy of Pickling" Linda Ziedrich

Carol

Can it be any variety of grape leaf or are some better than others? I only ask because I think I read somewhere that it was best to use leaves from particular grapes.

Well, any grape leaf will do as long as it is large enough to fill and roll and not infested with bugs or sprayed with insecticide.

I like this thread because I was wondering about pickling these things also. I love to use every part of my backyard vineyard. Mostly for wine. I love Dolmadas and make mine in the spring with fresh leaves, and if I can spare some of that lovely grape must, am willing to venture into artisan mustards and Sicilian Mostaccioli.

Thanks for helping me with the method. I made 3 pint jars using Concord grape leaves. Very simple and easy to do. When blanched, the leaves turn to a muddy brown-green. Rolled in the jar they look like wet cigars. LOL

Nancy