Here's a recipe for pickled grape leaves that might help if you want to keep them available for use in recipes.
http://herbangardener.com/2009/08/01...-grape-leaves/
The whey needed in the recipe is easy to obtain. Buy a quart of plain organic unpasturized yogurt (this will have live lactobacilli). Line a colander with a clean dish towel and separate the curds from the whey by allowing the yogurt to drain in the colander for several hours.
This will give you about a pint of whey and a pint of curds.
Use the whey to make your pickled grape leaves and use the curds as you would cream cheese. (bagels anyone?) Claud