After I shared our favorite dill pickle recipe yesterday, I ended up with a few questions. Specifically, why would you be adding tree leaves to your pickles? Oh, and where do we find them?
Well, I’ve given it away already, haven’t I? The one ingredient I’ve used over and over again for crunchy pickles of a variety of vegetables is leaves.
But they can’t be just any leaves. They have to contain a very specific compound or they’re not going to work.