LF - Grape Leaf Pickle Recipe

Just to let you all know, we broke open our first pint of dill pickles w/grape leaves today & YES! - they are indeed, nice & crispy! I don't think they have quite the 'snap' of the Old South lime bread & butter pickles I made (which take 3 days of soaking & rinsing & resoaking in the brine & then finally pickling) but - they are definitely not soft. The smaller slices, of course, are the most 'snappy' of them all.
Definitely something to keep in mind & try again next year.

I found this recipe in my pickling book. It was published back in 1951. Maybe this is what you're looking for.

Old-Fashioned Dill Pickles

12 pounds freshly picked small cucumbers with a bit of stem left on
Fresh dill heads and stems
4 tablespoons mixed pickling spices
4 peeled cloves garlic (if desired)
Fresh grape leaves
2 cups vinegar
2 cups salt
8 quarts water

Use a 4-gallon crock or container, and after washing and draining cucumbers put into crock in layers with dill and spices if they are being used. Cover top with grape leaves and add vinegar, salt and water already mixed. Weight down cucumbers and grape leaves under the brine and cover. Keep in a cool spot. Remove scum daily until fermentation ceases. It takes from 4 to 8 weeks; test one pickle by cutting in half. It should be transparent clear through with no white flesh remaining. When done, pack tightly into hot sterilized quart jars and bring brine to a boil, with or without spices, and cover pickles to overflowing. Add a fresh bit of dill to each jar and seal.

Hi, I grew up in Winston Salem, NC and my grandfather used to make the most wonderful grape leaf pickles in a crock. So they were brined. But he also used the green sour grapes in his pickles. Then he would can them.
Does anyone know of any kind of recipe like this. They were the most delicious pickles. I remember them being kind of sour and earthy. Not sweetness for sure. He would can them with the grape leafs and the green sour grapes. I have no idea if he used dill or any other herbs or if they were pure sour fermentation pickles with just salt and the grape products. Anyone from the NC area have some clues on this type of pickle?
Thank you.