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["Lynda" <lurine AT softcom.net>]

Thanks to both of you.

Lynda, off to pickle some mixed veggies with lots of peppers to keep DH 
happy <g>
----- Original Message ----- 
From: <Clansgian AT wmconnect.com>>
> What makes pickles (especially cucumber pickles) rigid, or turgid, is the
> presence of pectin in the cells.  Present as well is an enzyme called 
> pectinase
> which breaks down pectin and thus makes the veggies go soft.  Tannins in 
> the
> grape leaves block the enzymatic action of the pectinase.   </HTML>
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