Using Tea Bags To Make Your Pickles More Crunchy

I’ve made pickles a few times this summer. They tasted great, but they weren’t crunchy. Then I read on a forum how one can use a tea bag in the ferment to preserve the crunchy. I tested it out this week and it works. You need to use black tea. Check out the Awesome Pickle post Live-fermented dill pickles with tea for a pickle recipe that uses tea bags.



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Critical MAS is the blog for Michael Allen Smith of Seattle, Washington. My interests include traditional food, fitness, economics, and web development.

6 thoughts on “Using Tea Bags To Make Your Pickles More Crunchy”

  1. What a great tip! Divine and I didn’t think to eat pickles during the summer, but what a fantastic idea!

  2. @Jim I thought one week was a little short, too, but that kimchi tasted great. I usually let mine go longer, but it all comes down to taste and how quickly the fermentation is moving, which seems to have a lot to do with how hot it is.

  3. Interesting that in the new book The Art of Fermentation there is a quote from “a team of Korean academics” that determined optimal taste for kimchi required just a 3 day ferment with a 3% salt ratio.

    I’ve done 3 day ferments in the heat of the summer that tasted awesome. They don’t have the diverse probiotic cultures of older ferments, but they still taste good!

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