Pickle Win

Finally! A crunchy pickle! I had resisted following a suggestion that was recommended by some sources. Tannins are needed to give a pickle its crunch and one way to do that is to add a tea bag to the brine. I was convinced that I would be brewing tea pickles and that sounded as bad as a soggy pickle. Well, surprise, it worked! The pickles do not taste like tea and they have a nice crunch to them. I used a 3 percent salt solution with one tea bag and fermented them on the counter for five days before storing them in the fridge. Lipton pickles, here I come.