larry_stewart
Master Chef
I have read, and done ( as my father as ) in the past that adding a grape leaf to the pickles ( while pickling) will potentially lead to a crisper pickled. ( I read the same about oak leaves as well).
My grape vine is not with us anymore, so hear is my question:
Can I used a grape leaf from the jar of preserved grape leaves I have sitting in the fridge ( waiting for me to stuff them), or does it have to be a fresh grape leaf? In other words, will an already preserved grape leaf had the same effects on the crisping process ?
I know the jarred grape leaves are a little briney, but im not worried about the any affects in the taste, im more curious about the potential crisping process.
Thanks
( As a note,I already have a few batches in the works and used the jarred grape leaves, so this is kind an after thought question)
My grape vine is not with us anymore, so hear is my question:
Can I used a grape leaf from the jar of preserved grape leaves I have sitting in the fridge ( waiting for me to stuff them), or does it have to be a fresh grape leaf? In other words, will an already preserved grape leaf had the same effects on the crisping process ?
I know the jarred grape leaves are a little briney, but im not worried about the any affects in the taste, im more curious about the potential crisping process.
Thanks
( As a note,I already have a few batches in the works and used the jarred grape leaves, so this is kind an after thought question)