This truth is a great mystery. Let it be enough to receive and believe it, and let us ever abstain from all attempts at explanation. It is childish folly to refuse assent to things that we do not understand. We are poor crawling worms of a day, and at our best, know little about God and eternity. Suffice it for us to receive the doctrine of the Trinity in Unity, with humility and reverence, and to ask no vain questions. Let us believe that no sinful soul could be saved without the work of all three Persons in the blessed Trinity, and let us rejoice that Father, Son, and Holy Spirit, who co-operated to make man, do always co-operate to save him. Here let us pause. We may receive practically what we cannot explain theoretically.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
		Preserves, Pickles, Canning	1	Text

INGREDIENTS

INSTRUCTIONS

Use of canning or pickling salt is recommended. Fermented and non-fermented
pickles may be safely made using either iodized or non-iodized table salt.
However, non-caking materials added to table salts may make the brine
cloudy. Flake salt varies in density and is not recommended for use.
Reduced-sodium salts, for example, "Lite Salt" may be used in quick pickle
recipes, as indicated in this guide. The pickles may, however, have a
slightly different taste than expected. Caution: Use of reduced-sodium salt
in fermented pickle recipes is not recommended.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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