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Post by mountainlover on Aug 12, 2019 17:55:49 GMT
I successfully fermented my first batch of saurkraut last month. We are now wanting to try pickles.
I picked up pickling cucumbers and bay leaves for my tannin. Just trying to decide which recipe to go with. Thought I'd ask here.
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Post by grannyg on Mar 12, 2022 3:05:52 GMT
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Post by mogal on Mar 12, 2022 13:59:04 GMT
I'd find something besides alum to use with your pickles. Its function is to help keep the pickles crisp. I've used fresh grape leaves with good success.
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Post by bowdonkey on Mar 12, 2022 19:18:59 GMT
I seen somewhere oak leaves work.
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Post by susannah on Mar 13, 2022 3:10:25 GMT
I seen somewhere oak leaves work. Where we used to live, we had lots of grapevines and we always used grape leaves to crisp the crock pickles. Since we no longer have them readily available where we live now, we've subbed oak leaves; we have lots of oaks in the area. |
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