Cornichons (tiny Tart Pickles)

Embrace the paradox of God's sovereignty and man’s responsibility. The sad thing is that some embrace the sovereignty of God over the human will and say: “It is wrong to portray God with His arms stretched out, inviting and calling.” And others embrace the responsibility of man and say, “If God invites and calls and beckons, then he can’t really be sovereign over man’s will, and man really is ultimately self-determining and God is not really in control of all things.” Both of these are sad mistakes. It is sad, because one group rejects something deep and precious that God has revealed about Himself for our strength and hope and joy and love – namely, his absolute sovereignty. Oh, how sweet it is when all around our soul gives way, and we need a reliable and firm rock in a world that sometimes seems utterly out of control and meaningless and cruel. Oh, how sweet at these times to know that God is not good and helpless, but good and sovereign. And the other group (who embrace the sovereignty of God) sometimes rejects something utterly crucial for understanding the justice of God in dealing with people, and they fail to see how we should plead with people and persuade people and invite people and woo people with tears, to Christ, and on behalf of Christ.

John Piper

CATEGORY	CUISINE	TAG	YIELD
	New York City		1	Servings

INGREDIENTS

60		2-inch, 5-cm pickling
		cucumbers about 2
		pounds
		1 kg up to 70
1/4	c	65 g coarse kosher salt
1	qt	1 litre cold water plus
		an additional 1.5 cups
		375
		ml
3	c	750 ml best quality white
		wine vinegar
1	T	Sugar
12		White pickling onions
		peeled but with ends
		intact
4		Sprigs fresh tarragon
6		Cloves garlic, peeled
8		Hot red peppers, fresh or
		dried
1/2	t	Whole black peppercorns
2		Bay leaves

INSTRUCTIONS

from "The Foodlover's Guide to Paris" by Patricia Wells:  "The
cornichon, a tiny tart pickle, is ubiquitous in France.  Cornichons
arrive at the table in squat white crocks, ready to be  served with
pates, rilletes, slices of salty country ham, or with  pot-au-feu. The
first time I made cornichons was in New York City.  Picking through a
bin of garden-fresh cucumbers at the farmer's  market on Union Square,
I was able to come up with enough tiny  cucumbers to make one precious
quart. Now, frankly, I'm spoiled, for  each August, the fresh cucumbers
appear in abundance in Paris' open-  air markets, ready for "putting
up" with tiny white onions and plenty  of fresh tarragon. I like them
spicy and hot, so I add plenty of  garlic and hot peppers."  Trim off
stem ends of the cucumbers, then rinse and drain. In a large  bowl
combine the salt with 1 quart (1 litre) water. Stir until the  salt is
dissolved, add the cucumbers, and let stand in a cool place  for 6
hours. Scald two 1 quart (1 litre) canning jars, lids, and  rings with
boiling water and drain well. Drain the cucumbers,  discarding the
salted water. In a medium-sized saucepan over medium  heat combine the
vinegar, 1.5 cups (375 ml) water, and the sugar, and  bring to a boil.
Layer the jars with the drained cucumbers, the  onions, herbs and
spices, making sure to divide the ingredients  evenly between the jars.
Pour the boiling vinegar, water and sugar  mixture into the jars,
letting a bit of the liquid overflow the jars;  this helps seal the
lids well. Wipe the rim of each jar and seal. Let  stand until cool.
Store in a cool place for at least three weeks  before serving.
Refrigerate after opening.  Yield: 2 quarts (2 litres) cornichons.
Posted to FOODWINE Digest 08 Dec 96  From:    WELLS Robert
<robert.wells@EUROCONTROL.FR>  Date:    Mon, 9 Dec 1996 11:50:00 PST

A Message from our Provider:

“The biblical concept of love says no to acts of selfishness within marital and other human relationships. #R. C. Sproul”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 180 Calories From Fat: 3 Total Fat: <1g Cholesterol: 0mg Sodium: 4340mg Potassium: 575.7mg Carbohydrates: 45.7g Fiber: 3.8g Sugar: 35.2g Protein: 2.7g