North American Fruit Explorers mailing list at ibiblio

[rob hamilton <lostman_amiga@yahoo.com>]

I have a book called "The Joy of Pickling" by Linda
Ziedrich.  There is a chapter about 'firming agents'
which list a variety of things that have been be used
in pickles.  This includes:
   Lime  (food grade)
   Alum  (not used anymore because of health conserns)
   horseradish root or leaves (limited effect)
   Grape leaves

A Russian method of varius leaves use for there
tannins  
   Sour cherry leaves 
   Oak leaves   (not tried by the author)
   Peach leaves (not tried by the author

A curious side note a few other leaves are used for
flavoring:

   Black current leaves   (for a smoky flavor)
   Lapsang Souchng tea    (stronger smoky flavor)

I hope this helps.

Robert
   

 
--- Thomas Olenio <tolenio@sentex.net> wrote:
> >
> > We always used three or four grape leaves per jar,
> along with a couple of
> > cherry leaves.  The pickles stayed firm for a very
> long time.  Horseradish
> > leaves would work, too.
> > -Lon Rombough
> 
> Hi,
> 
> How do you prepare the leaves prior to putting in
> the jars?  Is it just
> rinsing or is more involved?
> 
> Later,
> Tom
> 
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