Different. That's what the cookbook enthusiastically suggests (I knew it was enthusiastic because of the exclamation marks. We're not just passively pickling new and different things around here.).
My grapes never set this year. I have no idea what happened, but the leaves are healthy, and it seems a shame not to do something with them. My old Ortho Canning book from the 60's suggests pickling them. Why not? It couldn't be any stranger than pickling day lily buds (and you can't make dolmas out of those).
Anyone out there tried this at home with good results? I know that a jar of pickled grape leaves goes for close to seven dollars around here, so there's a good incentive to try it. I have Concords, so the leaves aren't huge, but they are certainly large enough to use for dolmas.
If only I knew what to do with hundreds of smallish, green tomatoes (I'm not pickling those). I guess chutney is the obvious thing, but I'd really find it more satisfying to stand on West Center Road in Omaha tossing them at cars and screaming, "You people all suck!"
Yeah, I know I can't do that-I don't really possess the upper body strength.