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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