Advertisement
I'm getting ready to make some half-sour pickles (ie cucumber pickles with minimal vinegar, fermented), and some of the recipes call for first lining the crock with grape leaves or currant leaves. I've seen this in Russian pickling recipes before (they pickle just about ANYTHING, including fruit). Any idea what the point of this instruction is- is it a way to get acidophilus starter into the vegetables, or is there a tannin reason for it?
posted by:
|
North Carolina
|
Advertisement
Advertisement
-
Re: grape leaves in half-sour pickle recipes
Mon, July 13, 2009 - 7:05 AMI use grape leaves in my pickled wax beans, it helps keep them crisp. If I don't use the grape leaves they turn out soft, and not so good. I don't know why it works that way, but it does. -
-
Re: grape leaves in half-sour pickle recipes
Mon, July 13, 2009 - 9:32 AMgirl mark- is that recipe in wild fermentation? if not, could you post it pretty please?
also, I am growing lemon cucumbers this year....do you think you could make pickled cucumbers with cut up cucumbers instead of whole? The whole ones wont fit in the jar.
Thanks! -
-
Re: grape leaves in half-sour pickle recipes
Mon, July 13, 2009 - 12:12 PMthe recipe was one I just found online, I seem to have read the same instructions in multiple pickling recipes. Thanks for the info on your beans!
Ive never made cuke pickles before so I'm not the person to ask about the lemon cukes. I just ate some that a friend grew and they were very seedy, not much flesh- made me think that it's easy to miss the optimal point since they don't change color like green ones do.
-
-
