Grape leaves in pickles?
Someone mentioned to me that I should put grape leaves in my cucumber pickles to keep them crunchy. Will it work? How many grape leaves should I put for that effect? Will it affect the taste?
I do this and it seems to work. The tannins in the leaves are alleged to help. I use one large (10-12") leaf per pound of pickles. Fresh leaves should have no effect on taste. I suspect you could use leaves from a jar as well.
I received grape leaves along with pickling cukes in my CSA this week so apparently there could be some truth to the rumor!