For pickled vine leaves in May or June already pick leaves from an unsprayed vine. It is best to choose intact, preferably the same size, then it will be easier to fill later.
Cut off the stems. Blanch the leaves for 1-2 minutes, rinse in cold water and use (stuff) immediately.
Or stack 10 at a time and roll them up so they fit tightly in the jar you choose.
Stir salt into a pot of water until a raw egg rises to the surface in it. Bring this salt water to a boil, fill jars with the hot salt solution and seal immediately.
This way you have pickled vine leaves even out of season.
If you want to use pickled vine leaves, it is best to put them in a bowl of water and carefully separate them from each other under water.