After a 50/50 success rate for my half-sour crunchy garlic pickles, I've begun to explore the notion that dried bay leaves have no tannins. This of course must be false because tea leaves are both dried and tannin-filled, but I can't seem to find a reason for some pickle batches going soft and the others crunchy.
Any ideas?
This appears to have been posted in the wrong forum. My bad. Theres no way to delete it, so if anyone has any ideas I would humbly appreciate it.
Any ideas?
This appears to have been posted in the wrong forum. My bad. Theres no way to delete it, so if anyone has any ideas I would humbly appreciate it.