Mine is pickled beets, no dill (sorry beans, you’re second). Nothing against dill, I love it in most pickles but prefer my beets unadulterated.
Mine is pickled beets, no dill (sorry beans, you’re second). Nothing against dill, I love it in most pickles but prefer my beets unadulterated.
the grape leaves supposedly help keep them crunchy. bay leaves can do the same thing.
they sell pickle crisp as an additive as well.
I’ve tried the grape leaves and didn’t notice a huge difference. I do the low temp pasteurization and they stay pretty crisp. The most crispy are the lacto-fermented though.