Nothing, in fact, has done more harm to Christianity than the practice of filling the ranks of Christ's army with every volunteer who is willing to make a little profession, and talk fluently of his experience. It has been painfully forgotten that numbers alone do not make strength, and that there may be a great quantity of mere outward religion, while there is very little real grace. Let us all remember this. Let us keep back nothing from young professors and inquirers after Christ. Let us not enlist them on false pretenses. Let us tell them plainly that there is a crown of glory at the end. But let us tell them no less plainly, that there is a daily cross in the way.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
		Pickles	6	Servings

INGREDIENTS

2	c	Water
1	c	White wine vinegar
2	tb	Kosher salt
1	lg	Red pepper
1	lg	Yellow pepper
1	lg	Green bell pepper
1		Clove garlic
1		Leafy inner rib of celery
1		Sprig fresh basil or oregano

INSTRUCTIONS

Info:  posted by Perry Lowell, April 1993 from Good Food magazine,
September 1987
1.  Heat the water, vinegar, and salt to boiling in medium saucepan. Reduce
heat and simmer covered until salt is completely dissolved, about 3
minutes.
2.  Rinse peppers well.  Cut in half through stems; remove stems, seeds,
and white pith.  Cut each half lengthwise into thirds. Lightly press garlic
with flat of knife and peel. Pack peppers, garlic, celery, and herb sprig
into hot clean 1 quart canning jar.
3.  Fill jar with hot vinegar mixture.  Slip thin rubber spatula down sides
of jar to release air bubbles. Add more vinegar mixture if needed. Seal jar
with new canning lid.  Store in cool dark place or in refrigerator at least
1 week before serving.  Flavor improves with longer storage.
(Note:  table salt can be used, but it may make brine cloudy)
Nutrition Information per Piece:        8
calories 0 g protein 2 g carbohydrates 0 g fat 101 mg sodium
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Beauty: an act of God”