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Salt Brined the first batch of my wife's pickling cucumbers:

Garden cucs

4.25% Salt Brine (2 Tbsp sea salt to 1 Qt H2O) Cloves Star Anise Allspice Berries Peppercorns

Fresh Horseradish Leaves + Bay Leaves + Whole Cherries = Tannins because there is nothing sadder than a mushy pickle.

Salt Brined the first batch of my wife's pickling cucumbers: Garden cucs 4.25% Salt Brine (2 Tbsp sea salt to 1 Qt H2O) Cloves Star Anise Allspice Berries Peppercorns Fresh Horseradish Leaves + Bay Leaves + Whole Cherries = Tannins because there is nothing sadder than a mushy pickle.

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[–] • 1 pt

Gorgeous! I use bay leaves to keep crispness, but alas, I have failed every time.

[–] • 1 pt

Thanks! We'll see how they turn out. I typically use wild mustang grapes and grape leaves and but I have not foraged any this year. One of my wife's raised beds has horseradish aplenty. The leaves are allegedly tannin heavy, so I figured, why not? Tossed in some whole cherries and bay because one can never have too many tannins.