Pick vineleaves of the size of the hand. Best pick in spring or early summer from unsprayed grape vines.
Snip off stalks and brush or rinse free of insects and dirt.
Sort into piles, shiny side down, of 20. I rolled them, cigar style and fastened with twine.
Now for brining: the old fashioned way is to put enough salt in the boiling water so that an uncooked egg, placed in the water, will float. This, according to Wild Fermentation, is the equivalent of a 10% brine solution: 450g of sea salt to 4 litres of water. I did a lighter brine of 5%: so 225g salt to 4 litres of water.
Don't use table salt, use only granulated, flake or pickling salt, what the Americans call Kosher salt. I use French sel gris.
Boil for ten minutes.
Half fill your jars or food grade plastic container with the brining solution then carefully pack with your rolled up bundles.
Top up the jars so that they cover the vine leaves if neccessary.
This will keep indefinitely.
Soak in fresh water and desalinate before using.