[Sca-cooks] pickling

Ian Kusz sprucebranch at gmail.com
Mon Jul 16 16:07:39 PDT 2012

Excellent resource on the vats...thank you.

As for whether the flowers hold up, I have no idea.  I wanted to try it,
but I don't know where I can get those flowers....

On Mon, Jul 16, 2012 at 11:42 AM, Terry Decker <t.d.decker at att.net> wrote:

> Different types of tannin.  In wood, you can reduce the tanning by
> immersing the wood in boiling water, then soaking the wood, regularly
> replacing the water.  The processes for making and seasoning barrels likely
> reduce the tannin levels in them.
> Bear
>  Tannins are desirable in pickling. Keeps the pickles crisp, that's why we
>> put grape leaves in, right?
>> Selene Colfox
> ______________________________**_________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/**listinfo.cgi/sca-cooks-**ansteorra.org<http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org>

Ian of Oertha

More information about the Sca-cooks mailing list