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Traditionally, half-sour pickles use a fairly light brine of about 3.5% salt by weight. This translates to about 2 tablespoons salt per quart of water. We made a brine with 1/2 gallon water and 5 tablespoons kosher salt. If you're using canning and pickling salt or sea salt, use slightly less--about 4 tablespoons for 1/2 gallon of water. We also like to use grape leaves in our pickles. Grape, oak, or sour cherry leaves are often used in old pickling recipes because they contain tannins that prevent the pickles from going soft.
Soursop (Annona muricata) may have a funny name, but it has amazing health benefits! This tropical fruit is also known as graviola or guanabana. The outside has a spiny, green texture and the tangy sweet flesh is used in beverages, candy, and ice cream in Central and South American cuisine. Soursop is abundant in folate, niacin, thiamin, vitamin C, calcium, magnesium, potassium, and fiber. This tasty fruit is used in holistic medicine to treat an upset stomach, coughs, asthmatic symptoms, skin conditions, gout, fever and as a mild, natural sedative. Soursop is Naturally anâ¦ Antiviral Anti-inflammatory Anti-parasitic Anti-microbial Can Soursop