A friend told me that placing either a grape leaf or a horseradish
leaf in the jar along with the spices and cucumbers would keep/make
them crisp. Has anyone heard of this? I forgot to try it when I was
canning pickles yesterday.
Janet US

On Thursday, September 22, 2016 at 12:05:21 PM UTC-4, Janet B wrote:
> A friend told me that placing either a grape leaf or a horseradish
> leaf in the jar along with the spices and cucumbers would keep/make
> them crisp. Has anyone heard of this? I forgot to try it when I was
> canning pickles yesterday.
> Janet US

I've heard of it, but I'd trust a measured amount of alum instead.

Holey Moley. This looks like my great-aunt Elvira's recipe card:
<http://www.vintagerecipeproject.com/aristocratic-pickles/>
The only thing missing is the bottle of green food coloring,
which might have been written on the back side of the card.

She always brought these out at Christmas and served them in
a two-compartment pressed-glas dish with those red apple rings,
which I believe she bought at the grocery store.

Cindy Hamilton

On Thu, 22 Sep 2016 09:43:37 -0700 (PDT), Cindy Hamilton
> wrote:

>On Thursday, September 22, 2016 at 12:05:21 PM UTC-4, Janet B wrote:
>> A friend told me that placing either a grape leaf or a horseradish
>> leaf in the jar along with the spices and cucumbers would keep/make
>> them crisp. Has anyone heard of this? I forgot to try it when I was
>> canning pickles yesterday.
>> Janet US
>
>I've heard of it, but I'd trust a measured amount of alum instead.
>
>Holey Moley. This looks like my great-aunt Elvira's recipe card:
><http://www.vintagerecipeproject.com/aristocratic-pickles/>
>The only thing missing is the bottle of green food coloring,
>which might have been written on the back side of the card.
>
>She always brought these out at Christmas and served them in
>a two-compartment pressed-glas dish with those red apple rings,
>which I believe she bought at the grocery store.
>
>Cindy Hamilton

I have that recipe from my mother. I don't think I ever tried it.
I do remember the stone crocks in the basement with an inverted plate
and a weight on top. I didn't care for those pickles overly much. I
think it was the spices. My mother was a farm girl and she canned
everything in sight. Nothing went to waste.
Janet US

On Thu, 22 Sep 2016 13:26:06 -0500, Sqwertz >
wrote:

>On Thu, 22 Sep 2016 13:20:45 -0500, Sqwertz wrote:
>
>> On Thu, 22 Sep 2016 10:05:17 -0600, Janet B wrote:
>>
>>> A friend told me that placing either a grape leaf or a horseradish
>...
>> Yes - it's very common technique in the pickling circles to help keep
>> pickles crisp. The tannins in the leaves (can also use horseradish
>
>Duh. I didn't see that you also mentioned horseradish :-)
>
>BTW: The leaves serve a different purpose than alum. Alum and calcium
>chloride works on the cellular structure of *canned* pickles to make
>pickles crisp. Tannin leaves kill enzymes that make *fermented*
>pickles soft.
>
>-sw

thank you for the info. Good to know.
Janet US

Cindy, my mom and grandma canned watermelon (rind) pickles (colored
bright green) and red cinnamon apple rings, and always brought them
out at Christmas. I don't even know if Imhave ever seen canned watermelon
rind pickles in my supermarket.

N.

On Thu, 22 Sep 2016 13:56:00 -0700 (PDT), Nancy2
> wrote:

>Cindy, my mom and grandma canned watermelon (rind) pickles (colored
>bright green) and red cinnamon apple rings, and always brought them
>out at Christmas. I don't even know if Imhave ever seen canned watermelon
>rind pickles in my supermarket.
>
>N.

my mother did the cinnamon apple rings but the slippery Jim
(watermelon rind pickles) were uncolored.
Janet US

On Thursday, September 22, 2016 at 4:56:37 PM UTC-4, Nancy2 wrote:
> Cindy, my mom and grandma canned watermelon (rind) pickles (colored
> bright green) and red cinnamon apple rings, and always brought them
> out at Christmas. I don't even know if Imhave ever seen canned watermelon
> rind pickles in my supermarket.
>
> N.

I googled for pickled watermelon rind, and then clicked on Images. There
were a few (very few) commercial brands, including Reese's. No telling
how old some of those images might be.

Given the paucity of brands (most of which I'd never heard of), I can well
imagine that few grocery stores stock it.

Cindy Hamilton

In article >,
says...
>
> On Thursday, September 22, 2016 at 4:56:37 PM UTC-4, Nancy2 wrote:
> > Cindy, my mom and grandma canned watermelon (rind) pickles (colored
> > bright green) and red cinnamon apple rings, and always brought them
> > out at Christmas. I don't even know if Imhave ever seen canned watermelon
> > rind pickles in my supermarket.
> >
> > N.
>
> I googled for pickled watermelon rind, and then clicked on Images. There
> were a few (very few) commercial brands, including Reese's. No telling
> how old some of those images might be.
>
> Given the paucity of brands (most of which I'd never heard of), I can well
> imagine that few grocery stores stock it.

I wouldn't have expected brands to be so pauce.

Cindy Hamilton wrote:
>
> On Thursday, September 22, 2016 at 4:56:37 PM UTC-4, Nancy2 wrote:
> > Cindy, my mom and grandma canned watermelon (rind) pickles (colored
> > bright green) and red cinnamon apple rings, and always brought them
> > out at Christmas. I don't even know if Imhave ever seen canned watermelon
> > rind pickles in my supermarket.
> >
> > N.
>
> I googled for pickled watermelon rind, and then clicked on Images. There
> were a few (very few) commercial brands, including Reese's. No telling
> how old some of those images might be.
>
> Given the paucity of brands (most of which I'd never heard of), I can well
> imagine that few grocery stores stock it.

Most likely watermelon rind pickles are crappy stuff. Just made by poor
people trying to get everything out of a food product. Not anything
wrong with it but most people wouldn't actually buy it.

On 9/22/2016 9:05 AM, Janet B wrote:
>
> A friend told me that placing either a grape leaf or a horseradish
> leaf in the jar along with the spices and cucumbers would keep/make
> them crisp. Has anyone heard of this? I forgot to try it when I was
> canning pickles yesterday.
> Janet US
>

Janet, darling...... One does not can pickles. One cans a cucumber,
which flowers into a pickle.

Any questions?

On 9/23/2016 5:45 AM, Roach wrote:
> On Friday, September 23, 2016 at 5:37:25 AM UTC-7, Colonel Edmund J. Burke wrote:
>> On 9/22/2016 9:05 AM, Janet B wrote:
>>>
>>> A friend told me that placing either a grape leaf or a horseradish
>>> leaf in the jar along with the spices and cucumbers would keep/make
>>> them crisp. Has anyone heard of this? I forgot to try it when I was
>>> canning pickles yesterday.
>>> Janet US
>>>
>>
>> Janet, darling...... One does not can pickles. One cans a cucumber,
>> which flowers into a pickle.
>>
>> Any questions?
>
> are you sure? i worked in a pickle factory, and i coulda sworn we were stuffing pickles into jars, not cucumbers! pickles in brine...
>
Sure that wasn't yer brain?
LOL

On Fri, 23 Sep 2016 08:12:49 -0400, Gary > wrote:

>Cindy Hamilton wrote:
>>
>> On Thursday, September 22, 2016 at 4:56:37 PM UTC-4, Nancy2 wrote:
>> > Cindy, my mom and grandma canned watermelon (rind) pickles (colored
>> > bright green) and red cinnamon apple rings, and always brought them
>> > out at Christmas. I don't even know if Imhave ever seen canned watermelon
>> > rind pickles in my supermarket.
>> >
>> > N.
>>
>> I googled for pickled watermelon rind, and then clicked on Images. There
>> were a few (very few) commercial brands, including Reese's. No telling
>> how old some of those images might be.
>>
>> Given the paucity of brands (most of which I'd never heard of), I can well
>> imagine that few grocery stores stock it.
>
>Most likely watermelon rind pickles are crappy stuff. Just made by poor
>people trying to get everything out of a food product. Not anything
>wrong with it but most people wouldn't actually buy it.

I toss melon rinds outdoors for the critters, especially in hot dry
weather, they all appreciate the liquid... birds are usually first at
the oasis.

In article >,
says...


>
> On 9/22/2016 9:05 AM, Janet B wrote:
> >
> > A friend told me that placing either a grape leaf or a horseradish
> > leaf in the jar along with the spices and cucumbers would keep/make
> > them crisp. Has anyone heard of this? I forgot to try it when I was
> > canning pickles yesterday.
> > Janet US
> >
>
> Janet, darling...... One does not can pickles. One cans a cucumber,
> which flowers into a pickle.
>
> Any questions?

How many cukes are currently in your can, Kernel?

--

Checkmate, Royal Order of the DoW #1, and Official Ko0K Wrangler
AUK Hammer of Thor award, Feb. 2012 (Pre-Burnore)
Destroyer of the AUK Ko0k Vote (Post-Burnore)
Originator of the "Dance for me" (tm) lame
Copyright © 2016
all rights reserved

On 9/23/2016 8:38 AM, Checkmate, DoW #1 wrote:
> In article >,
> says...
>
>
>>
>> On 9/22/2016 9:05 AM, Janet B wrote:
>>>
>>> A friend told me that placing either a grape leaf or a horseradish
>>> leaf in the jar along with the spices and cucumbers would keep/make
>>> them crisp. Has anyone heard of this? I forgot to try it when I was
>>> canning pickles yesterday.
>>> Janet US
>>>
>>
>> Janet, darling...... One does not can pickles. One cans a cucumber,
>> which flowers into a pickle.
>>
>> Any questions?
>
> How many cukes are currently in your can, Kernel?
>

Oh, hell...... One.....two.......free................

On Thu, 22 Sep 2016 10:05:17 -0600, Janet B >
wrote:

>
>A friend told me that placing either a grape leaf or a horseradish
>leaf in the jar along with the spices and cucumbers would keep/make
>them crisp. Has anyone heard of this? I forgot to try it when I was
>canning pickles yesterday.
>Janet US

Yes it's true, I use a grape leaf when I ferment cucumbers. Any tanic
leaf would work.

koko

--

Food is our common ground, a universal experience
James Beard