BRINED GRAPE LEAVES 4 quarts water 25 to 30 grape leaves, stemmed 1/2 cup salt Pour 3 quarts of the water into a large saucepan and bring to a boil over high heat. Add half of the grape leaves and boil just long enough to blanch them and make them supple, about 1 minute. Using a slotted utensil or tongs, lift out the leaves, draining well, and spread them flat in a single layer on cloth or paper towels to dry. Repeat with the remaining leaves. To make the brine, combine the salt and the remaining 1 quart water in a stainless-steel or other nonreactive saucepan and bring to a boil over high heat, stirring to dissolve the salt. Continue to boil and stir for 2 or 3 minutes. Remove from the heat and let cool completely.

While the brine is cooling, fold each grape leaf envelope style and tuck into clean, dry jars with sealable lids, packing them lightly as you go. Pour the cooled brine over the leaves, filling the jars to within 1/2 inch of the jar rims. Using a damp cloth, wipe the rims clean. Cover with the lids and process for 15 minutes in a hot-water bath. 

Remove the jars and let them cool for 12 hours or overnight. Check the lids for a complete seal.

Store the sealed jars in a cool, dark place. The leaves will keep for up to 1 year. Once opened, keep them refrigerated. Store any jar lacking a good seal in the refrigerator for up to 10 days.

To use the grape leaves, first soak them in cold water to cover for about 10 minutes to remove the excess saltiness. Grape leaves are edible and may be used as you would a cabbage leaf for wrapping.

Makes about 2 pints.

[The Glass Pantry, Georgeanne Brennan]