Guest guest Posted July 2, 2004 Report Share Posted July 2, 2004 >SO....they were EXTREMELY mushy.... >The chickens loved them though. They had great flavor...maybe I just need some other lacto fermentation experiments.....I didn't like the pickles. > >Marie I think you have to add stuff to keep them crispy .. my old book recipes call for grape leaves, or alum. I did some with grape leaves, and they stayed crispy, but it was before I got my Harsch crock and they got flies in them ... I haven't tried since but I might when the new cukes come in. -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 2, 2004 Report Share Posted July 2, 2004 > > >SO....they were EXTREMELY mushy.... > >The chickens loved them though. They had great flavor...maybe I just need some other lacto fermentation experiments.....I didn't like the pickles. > > > >Marie > > I think you have to add stuff to keep them crispy .. my old book recipes > call for grape leaves, or alum. I did some with grape leaves, > and they stayed crispy, but it was before I got my Harsch crock > and they got flies in them ... I haven't tried since but I might > when the new cukes come in. > > -- Heidi Jean I read in a newsgroup food preserving FAQ that tannins in the grape leaves keep slime producing bacteria at bay.. or something to that effect. http://www.gbronline.com/jacke/rfpfaq/rfpFAQ.htm Darrell Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 2, 2004 Report Share Posted July 2, 2004 If it is, indeed, the tannins in the grape leaves that have that effect (I've heard of the effect but not the reason), then you might want to consider throwing a single husked and cleaned acorn into the ferment. On the other hand, some people like to eat pickled grape leaves so it might call for a little experimentation and a little decision-making. Geoffrey Tolle > I read in a newsgroup food preserving FAQ that tannins in the grape > leaves keep slime producing bacteria at bay.. or something to that > effect. Quote Link to comment Share on other sites More sharing options...
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