Moldy Grapes!
...elf!]. I found a recipe attributed to Sally Fallon which called for no pre-cooking at all, just pickling in whey and salt. I saw others that recommended pressure canning and I don’t have a pressure canner. What I ended up doing was blanching the grape leaves before I pickled them, hoping that would soften them up some, but not so much that they would disintegrate when rolled. I was sure to only pick the youngest, freshest leaves. I should have don...