Pickling is one of my favourite ways to preserve the garden’s bounty, and over the years, I’ve picked up a few tricks. One of my all-time secrets, passed down through my family in Naramata, is using grape leaves in my brine.

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Grape leaves are packed with tannins—natural antioxidants that work wonders for your canned pickles and veggies. They keep the brine crystal clear and, more importantly, give your veggies that irresistible crunch we all crave. Whether I’m pickling cucumbers, mixed veggies, fennel, or beans, adding a grape leaf ensures each jar will be fresh and have a clear brine with snappy veggies!

Grape leaves are easy to find here in Naramata, especially if you’re lucky enough to live near a vineyard. All you do is pick some fresh leaves, give them a good rinse, and pop one into each jar before sealing it up. It’s such a simple step, but it makes all the difference. Plus, it adds a bit of local tradition to every batch.

So next time you’re prepping your pickles or veggies to can, give this little trick a try. It’s a fun, easy way to elevate your pickling game—and keep a bit of Naramata tradition alive in every jar!

Why Grape Leaves Are Used in Canning:

Preserving Texture: As mentioned, the tannins in grape leaves help maintain the firmness of pickled vegetables. This is particularly important when making pickles or other canned vegetables that need to retain their crunch.

Enhancing Flavour: Grape leaves can subtly enhance the flavour of your pickles, adding a mild, earthy taste that complements the brine and spices.

Preventing Discoloration: The antioxidants in grape leaves can help prevent the browning or discolouration of pickled vegetables, keeping them looking vibrant and fresh in the jar.

Traditional and Cultural Significance: In many cultures, grape leaves are used in canning and cooking as a traditional method of preservation. They connect us to culinary practices passed down through generations.

With Bliss xo