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| Does it matter what species of "Vitis" is used as a crisping agent for pickles? I've got plenty of wild grape vines around, but no cultivated vines. What about oak leaves? I plan to do some lacto-fermented cukes. |
Follow-Up Postings:
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- Posted by readinglady z8 OR (My Page) on Sun, Jul 21, 13 at 4:28
| I haven't read anything that would indicate a difference in variety except that Scuppernong leaves are supposedly more effective. However, any crisping from leaves will be very slight depending upon the level of tannins. They somewhat inhibit softening enzymes but removing the blossom end of the cucumbers takes care of that problem anyway. Same for oak leaves. Carol |
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- Posted by coffeehaus 7a Central VA (My Page) on Sun, Jul 21, 13 at 8:37
| Thanks. I gathered some of the wild grape leaves and added them to my fermenting jar with the cukes. I did, indeed, remove the blossom end from the cukes, as well. So, perhaps next time I will do a control without the grape leaves and see if there is any perceptible difference. |
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- Posted by readinglady z8 OR (My Page) on Sun, Jul 21, 13 at 14:35
| I've always wondered about a sort of "placebo effect" with some of these old methods. The NCHFP and other Extension agencies say with trimming of the blossom end grape leaves or other traditional firming agents are unnecessary. But there's also something to be said for the aesthetics of a beautiful jar of pickles with a few garlic cloves or small red peppers, some dill and some leaves. It does make for a very pretty presentation. Not to mention the leaves can be tasty in-and-of-themselves. Carol |
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- Posted by coffeehaus 7a Central VA (My Page) on Sun, Jul 21, 13 at 20:26
| As a matter of fact, I have been admiring the composition inside the fermentation jar each time I pass by, and I might add that I have more than a few garlic cloves, hot peppers, and dill, just as you described. I hadn't thought about the leaves being edible...a bonus! |
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- Posted by myfamilysfarm 5b (My Page) on Mon, Jul 22, 13 at 10:07
| The cutting off the ends of cucumbers have made a difference in my pickles. They always turned soft until we started cutting off the blossom end of the pickle. It worked for me, and I'm not going back. |
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- Posted by coffeehaus 7a Central VA (My Page) on Mon, Jul 22, 13 at 19:31
| How much of the blossom end do you cut off? I just sliced off a few mm. Is that enough? |
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- Posted by readinglady z8 OR (My Page) on Mon, Jul 22, 13 at 23:12
| Enough so there's no blossom end left. It doesn't need to be much. It's the blossom which contains the softening enzyme, not the cucumber itself, so removing that removes the problem. Of course pickles can still soften for a variety of reasons, but at least that one has been taken care of. Carol |
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- Posted by snidelywhiplash z5a Nebraska (My Page) on Mon, Jul 29, 13 at 16:07
| RE: Removing blossom ends Instructions I've seen say to cut off 1/16 inch from the blossom end. |
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