North American Fruit Explorers mailing list at ibiblio

[Thomas Olenio <tolenio@sentex.net>]

>
> We always used three or four grape leaves per jar, along with a couple of
> cherry leaves.  The pickles stayed firm for a very long time.  Horseradish
> leaves would work, too.
> -Lon Rombough

Hi,

How do you prepare the leaves prior to putting in the jars?  Is it just
rinsing or is more involved?

Later,
Tom