Mushrooms
1 lg. can artichokes
1 med. red onion, sliced
1 c. water
1 1/2 c. red vinegar
1 c. cider vinegar
1/2 c. salad oil
1 1/2 tsp. salt
1/2 tsp. peppercorns
1/2 tsp. thyme
1/2 tsp. oregano
1 bay leaf
1 tbsp. prepared mustard

Wash and slice mushrooms and add to the above ingredients and marinate in refrigerator overnight.

Leave out mushrooms and artichokes and use rest ingredients to marinate tomatoes, sliced squash, pepper, any vegetables.