Fermenting pickles - Ask Extension
Recipe calls for adding grape leaves on top of pickles to keep vegetables crisp. Can BlackBerry leaves be used instead? BlackBerry leaves are apparent...
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Fermenting pickles #663860
Asked July 13, 2020, 8:38 PM EDT
Recipe calls for adding grape leaves on top of pickles to keep vegetables crisp. Can BlackBerry leaves be used instead? BlackBerry leaves are apparently high in tannins. Thank you
Lincoln County Oregon
Expert Response
Hi There!
Great question!
Soft pickles come from the activity of two types of enzymes (pectinolytic and cellulolytic) that are mostly from molds. These molds are commonly found on the old flower on the bloom end of the cucumber, so you will want to make sure that is removed from all of your cucumbers! This has been found to be the very best strategy to reduce softening.
Certain types of tannins are good and stopping these softening enzymes. Different types of tannins are found in different plant leaves. Muscadine grape leaves have a high level of the right type of tannins that work against both types of enzymes. Blackberry leaves are only good at inhibiting the pectinase, but not good at inhibiting the cellulase, so they might help, but will not do as well as grape.
Keep in mind that if you use any leaves in your pickle fermentation, make sure that they are of good quality (not moldy or damaged) and that they have not been sprayed with pesticides.
Best of luck with your fermentation.
joy
Great question!
Soft pickles come from the activity of two types of enzymes (pectinolytic and cellulolytic) that are mostly from molds. These molds are commonly found on the old flower on the bloom end of the cucumber, so you will want to make sure that is removed from all of your cucumbers! This has been found to be the very best strategy to reduce softening.
Certain types of tannins are good and stopping these softening enzymes. Different types of tannins are found in different plant leaves. Muscadine grape leaves have a high level of the right type of tannins that work against both types of enzymes. Blackberry leaves are only good at inhibiting the pectinase, but not good at inhibiting the cellulase, so they might help, but will not do as well as grape.
Keep in mind that if you use any leaves in your pickle fermentation, make sure that they are of good quality (not moldy or damaged) and that they have not been sprayed with pesticides.
Best of luck with your fermentation.
joy
