Pickling leaves and making dolmas from turk's cap

Back in May when it wasn't so stiflingly hot I picked a bunch of Turk's Cap (Malvaviscus arboreus) leaves in a brine made from salt and lemon juice. They're surprisingly tasty, great for making into dolmas or putting onto pizzas like spinach. I wrote the recipie down here on my blog if anyone is interested in recreating it
https://texasfoodlab.wixsite.com/texas/recipes/pickled-turk-s-cap-malvaviscus-arboreus-leaves-dolma-recipe

I wonder what other species (besides grapevine of course) would be good to pickle.

That looks yummy!  I need to preserve some grape leaves - I've got oodles.

wow super cool I did not know you can use the leaves! Thank you!  I wonder if you can dehydrate and use as a powder

Angela, welcome to the forum!

I see no reason that Turks Cap leaves would not be great dehydrated and turned into a powder.

Have you made jelly from the fruit?

The flowers make a great addition to salads because the add some pretty color.

thanks for reviving this older thread as I had not seen it.