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- Dec 29, 2012
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- 18,445
The old timers used grape leaves in with their pickle brine to have crisper pickles. I've read that it is because the grape leaves had tannin and that is what caused the cukes to stay crisp. So if it's the tannin, why wouldn't oak leaves be used in place? Anyone try this? I made both a spicy bread & butter along with dills this morning placing a couple oak leaves in the jars as an experiment. I have used pickle crisp which works great, but can not get local. And I refuse to buy online with a credit card. Alum also works pretty good, but both of these options get too pricey for me. Trying to find an alternate that I have on hand. Horseradish also contains the tannin so that may be the next experiment.