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- Dec 29, 2012
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I have read that you can use grape leaves, oak leaves and even horseradish leaves when making pickles so that they stay crunchy because of the tannins. I've done the pickling lime, but not able to buy locally. My mom brought me some when she had gone to visit relatives in CO but that is almost gone. Have also used alum, but that can get pricey. I've had grapes in the past but those were killed back during Rita and I never did replant. I have plenty of white and red oaks, even scrub oaks (not sure if they have tannins) and also horseradish is very plentiful. Any of you, used either of these for pickles?