One of the secrets to getting crunchy pickles is to add leaves, such as oak or raspberry, that have tannins in them. You might be thinking, "But how do I know which leaves have tannins? And how do I get ahold of some?" Well don’t worry - tea leaves have tannins too and you can use them to make your pickles crunchy and flavorful. Earl Grey is one of my favorite teas to use because it adds a unique and delightful flavor to these pickles. I can hardly wait for you to try them. We might start a whole new movement of pickles made with different types of tea!
Storage note: They are ready to eat after three days but will keep fermenting and age much like a fine wine. I like them at about 1 to 2 weeks but will last nine months in your refrigerator.