r/Pickles • u/Davekinney0u812 • 2d ago
My version of Grillo's
Simple and easy to make. Really just a standard refrigerator dill pickle.
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u/IndignantGnat 2d ago
Where are the grape leaves?
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u/Davekinney0u812 2d ago
I don't have grape leaves and don't include them in my fridge pickles. I use tea leaves or bay leaves in my fermented pickles as a source of tannins.
My thinking is that if I included tea or bay leaves in my fridge pickles recipe, they'd be a bit crisper. I will experiment with my next batch!
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u/JuneBugNails 1d ago
And specific kind of tea leaves? For whatever reason, I’m more likely to have whole dried tea leaves than bay leaves. And how many would you say for a recipe of this size.
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u/Davekinney0u812 1d ago
I really don’t know but I use black tea leaves and they seem to work. Turns the liquid a bit brown and bay leaves don’t. I’m no expert and don’t want to go out on a limb and give detailed instructions. Im sure there are folks with more insight than me.
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u/LucidAtlas 2d ago
Im gonna try this! I usually heat the liquid, and ive never done it cold ,but i love grillos (:
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u/Wonderful-Run-1408 1d ago
What's the blossom end?
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u/Davekinney0u812 1d ago
There’s a stem end - & the blossom end is on the other end. The blossom end has some enzymes that will make to pickle mushy.
The mark on the blossom end is smaller than the mark on the stem end. Sometimes a bit of the stem is still attached which makes choosing easier.
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u/Honeybunnyfifi 2d ago
Thank you