I’ve read one can use grape leaves in pickles too. I made them using directions from one of DH Polish relatives.
Wash picked, cut off blossom end. Pack in clean pint jars, add cold water and some salt (will have to look amount, memory which may lie says 3 t??), head of dill if handy, clove of garlic if one likes (I do not), cukes should be covered, put lid, shake. Store in dark place and shake every now and then. Put an old towel underneath them and sometimes bubbles up. Done when they’re done.
Best pickles I ever ate. In Poland, at least in “those days”, every household make a crock of sauerkraut and crock of pickles. Even city dwellers would have garden space somewhere.
That’s similar to the recipe I use, although I’ve never sealed them in jars. I planning on doing some experimenting and will try your method next week. Thanks.
L.J.; Link for others that are interested in Probiotic pickles.
https://probioticscouncil.org/probiotic-pickles-the-benefits-and-recipe/