KE>I need to know how to pickle
KE>tomatoes, piclkes, any, garden veggie.
Kurt, hopr these will get you out of that pickle.:)
                                                   J.R.
MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: Pickled Mushrooms in Oil
 Categories: Pickles, Vegetables, Canning
      Yield: 4 servings
    1/2 c  Lemon juice
      1 qt Water
      6 c  Mushrooms, small, button
      1 ts Salt
      2 c  Vinegar, white distilled
    1/2 ts Oregano, dried
    1/2 ts Basil, dried
      2    Bay leaves, broken in half
      2    Garlic, cloves
  1 1/2 c  Oil, olive
  1-Combine lemon juice and water in a large saucepan. 2-Add mushrooms
  and salt and bring to a boil.  Simmer 5 minutes. 3-Drain and pour
  vinegar over. Cover and let stand 10-12 hours. 4-Drain mushrooms and
  reserve vinegar (vinegar can be used one more time
    pickling mushrooms or use in salad dressings or cooking).  Place
    mushrooms in sterilized half-pint jars. 5-Divide herbs into 4
  portions and add to jars.  Cover with olive oil. 6-Process in boiling
  water bath 20 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: Pickled Zucchini
 Categories: Pickles, Vegetables, Canning
      Yield: 8 servings
      8    Onions, thinly sliced
      1 ga Zucchini, cut into 1/2-inch
           Slices
      3    Peppers, green, fine chopped
    1/2 c  Salt
      5 c  Vinegar, cider
      5 c  Sugar
  1 1/2 ts Tumeric
      2 tb Mustard seed
      2 ts Celery seeds
      1    Cinnamon stick, broken into
           4 pieces
  1-In a large crock, layer the vegetables and salt. Weight it down and
  let
    stand in refrigerator 6 hours. 2-Drain the vegetables, rinse them
  and drain again. 3-Put the remaining ingredients in a large kettle
  and bring to a boil.
    Simmer for 10 minutes, then add the vegetables and remove from heat
    immediately. 4-Turn into hot, sterilized jars and seal. Process 5
  minutes.
MMMMM
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