North American Fruit Explorers mailing list at ibiblio

["Lon J. Rombough" <lonrom@hevanet.com>]

Title: Re: [NAFEX] Re: Choke Cherries

I've made pickles for years with that method.  You don't need a lot of the leaves, though, so I would imagine any toxic level would be very low.  The recipe I use calls for one or two leaves per quart.  Also, it seems likely that the fermentation process, in brine, might break the cyanide down and render most of it safe.
-Lon Rombough
>

> My partner is Romanian & this is standard ie a very old component of 
> their pickling recipes..
>
> On Thursday, February 26, 2004, at 08:05 AM, rob hamilton wrote:
>
> > On somewhat related topic, I have an old apple pickle
> > recipe book that suggest putting sour cherry leaves in
> > the brine to keep the pickles firm.
> >
> > Would this be bad advice?
> >