50 vine leaves, fresh or canned
2 c. rice
3 med. onions, chopped
1 1/2 c. olive oil
1 lemon
1 c. chopped parsley
2 tbsp. pignolia nuts & currants, optional
Salt & pepper to taste

HOME CANNED GRAPE LEAVES:

Grape leaves should be gathered when they are young and tender. Only the wild grape variety of leaves can be used for dolmathes. Wash the leaves thoroughly, remove stems and arrange in stacks of 10 or 15 leaves, each face up. Roll up into rolls, tie with string and set aside.

In a kettle bring to a boil 2 quarts of water and 1/2 cup of salt. Drop the bundles into this boiling water and remove, one at a time after a few minutes. Cool slightly and arrange tightly into sterilized pint jars. Pour the boiling water to cover to top and seal immediately.