Now this is weird: I posted this question here a few days ago (Friday)
and for some reason it never showed up at all. So just in case it
disappeared into the Twilight Zone, I'll ask again. Thanks for your
patience!

I live out in the boonies which has its' good and bad points. One of
the good points is that the wild grape leaves are ready to use right
now. Lots and lots and lots of them!

I love dolmanthes (and am going to do up a whole bunch and freeze
them,) but since we're looking at moving early Spring, we will be in a
city and won't have the luxury of harvesting grape leaves.

Would someone know the proper procedure & brine or ingredients on how
to preserve this?

Thanks kindly for your advice

Karen