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.