Finally fixed my slimy pickles with a grape leaf trick

I kept getting soft, slimy dill pickles for three batches straight. Then a guy at the farmer's market told me to toss in one fresh grape leaf from his stand in Vermont. Worked like magic - the tannins keep them crunchy without any weird chemicals. Has anyone else tried bay leaves for the same thing?

2 comments

2 Comments

nancy8242d ago

Okay I gotta admit I thought this was some old wives tale stuff at first. I mean grape leaves in pickles sounded weird to me. But after losing three batches to that nasty slimy texture I got desperate and tried it. Your farmer's market guy was totally right it really does keep them crunchy. I'm a convert now. I haven't tried bay leaves but I heard oak leaves work too since they have the same tannins. Guess I was wrong to dismiss it.

robert_rodriguez662d ago

Dude I was exactly the same way. My grandma swore by grape leaves and I rolled my eyes every time she brought it up. Then I ruined a whole batch of my famous dilly beans and she gave me that "told you so" look lol. The tannins really do work some kind of magic on the texture. I've been using bay leaves in my last few jars and they came out just as firm. Three lost batches is brutal though, I feel your pain on that one.