120 whole grape leaves
1/4 cup kosher salt
1 quart water
Pick grape leaves when young, tender and light green. Cut off stems and wash in cold water. Bring water to a boil in a 6-quart or larger pot. Drop in 10 to 12 grape leaves at a time for 30 seconds. Lift grapes leaves out and plunge into cold water. Pat leaves dry with paper towels. Stack leaves in piles of 6 and roll up loosely from the long side. Tie each roll with string. Continue this process until all leaves are cooked and rolled up. Pack rolls of leaves in clean, hot pint or quart jars. About 6 rolls will fit into a quart jar.
Bring salt and 1 quart water to a boil; boil 5 minutes. Pack rolls of leaves vertically into 3 quart jars, bending them gently to fit below the shoulders of the jars. Cover with hot brine, leaving 1/2-inch headspace; seal. Process in boiling water bath 15 minutes.
Yields 3 quarts.
To use, untie the rolls and rinse in cold water. Use in any recipe calling for grape leaves. Refrigerate after opening.