Wash the grape leaves and cut off their stems.

Blanch the leaves in boiling water for thirty seconds to one minute, then immediately transfer to cold water. Note: If you blanch the leaves too long, they will soften and tear, so keep it brief.

Roll the cooled leaves into bundles of ten to fifteen.

Pack the bundles tightly into a sterilized jar.

Boil the water, salt and citric acid, then let cool until lukewarm.

Pour the lukewarm brine over the leaves so it covers them completely, close the jar tightly and store in a cool place; ready to use after one week.