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["del stubbs" <pinewoodel@hotmail.com>]

> We always used three or four grape leaves per jar, along with a couple of
> cherry leaves.  The pickles stayed firm for a very long time.  Horseradish
> leaves would work, too.
> -Lon Rombough

My wife uses a slice of carrot for the same purpose...what could grape, 
cherry, horseradish leaves and carrots have in common? Del
Del Stubbs  www.pinewoodforge.com  ag zone2/3


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