First time canning. Question.

[rbeau30]

I have three grape vines in my backyard. Practically an endless supply in the summer they grow like crazy. However, cherry tree leaves, black tea leaves, oak leaves, or horseradish leaves (horseradish grows really well in Colorado I was told.) work as well.

It has something to do with enzymes and tannin. I don't think there are many actual studies done on them, but this is what was used to keep veggies crisp back n the day during Lacto-Fermentation, and it is what I use. I used a handful (8 to 10 large) of grape leaves in my 5 gallon crock per batch.

I haven't done any recipes yet that does not call for stuff like grape leaves, but perhaps once I get my recipe a little more established and the fermentation times i'll experiment with it a bit more.

Another thing to consider is you need to chop the blossom-end of the cucumbers off of the cukes. I have read everywhere that the blossom end has enzymes that soften pickles. With a quick pickle recipe like above (using vinegar) I am not sure how ling these enzymes would have to attack the cuke and make it soft, but it is worth a try.