How to Use Grape Leaves in Pickling (5 Steps)
Preserving vegetables and some fruits in a jar is an age-old process called pickling. The idea is to store food longer. Cucumbers, olives and peppers are just some of the more popular pickled items today. Pickling techniques are simple and practical. Many preservatives are used in pickling, including grape leaf. Using grape leaves in pickling makes the pickled fruit or vegetable crisp and firm.
Things You'll Need
- Cooking pot
- Water
- Stove
- Tongs
- Glass jar with lid
- Canning jar funnel
- Clean cloth
- Cucumbers
- 2 cloves garlic
- ¼ cup picking salt
- Grape leaves
- 2 cups white vinegar
- 3 cups water
- Scoop ladle
- Funnel
Instructions
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Pour water into the pot until it is 1/3 full, and boil the jars and lids to sterilize. Use the tongs to turn the jars and lids over and under to sterilize thoroughly.
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Wipe the sterilized jars with a clean cloth. Put the cucumbers into the jars. Add garlic and grape leaves.
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Pour 3 cups of water into a pot. Add 2 cups of white vinegar and ¼ cup pickling salt. Stir frequently, and bring to a boil. Let it boil for one minute.
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Scoop the brine out of the pot using a scoop ladle. Pour the brine into the jar with the cucumbers. Use a funnel to avoid spillage.
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Wipe the rim of the jars with a clean cloth to ensure a tight seal. Put the lid on the jars. Twist to shut tightly.
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