Name: Brine Pickles
Ingredients: 2 tb Salt; 1 tb Szechwan peppercorns; 2 Small dried red chili peppers; 1/2 c Boiling water; 3 1/2 c Cold water; 4 Slices fresh ginger; 1 tb Dry sherry; 4 c Total of the following in bite-size pieces:; Broccoli stems; Napa cabbage; Celery; Cabbage; Carrots; Cauliflower; Daikon; Green string beans; Red bell peppers

Throughout Scripture we see the Bible testifying of the generating power of God's Word. Beginning in Genesis 1 we read that God spoke this world into existence creating life out of darkness. In Ezekiel 37 we have the fabulous vision where the Prophet is called to preach to the dry bones and through the preaching of God's Word, God's Spirit would bring deadness to life. This is how God gives us spiritual life. This is how God takes spiritually dead corpses and regenerates them through the teaching of His Word. 1 Peter 1:23, 'For you have been born again not of seed which is perishable but imperishable, that is, through the living and enduring word of God' (cf. Jas. 1:18). In Romans 10 the familiar verse says 'faith comes from hearing, and hearing by the word of Christ' (Rom. 10:17). That is why Paul told the Corinthians, 'God was well-pleased through the foolishness of the message preached to save those who believe' (2 Cor. 1:21b; cf. 1 Cor. 1:17; 23; 9:16, 18; 15:11).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains	Chinese	China, Condiments, Archived	1	Servings

INGREDIENTS

2	tb	Salt
1	tb	Szechwan peppercorns
2		Small dried red chili peppers
1/2	c	Boiling water
3 1/2	c	Cold water
4		Slices fresh ginger
1	tb	Dry sherry
4	c	Total of the following in bite-size pieces:
		Broccoli stems
		Napa cabbage
		Celery
		Cabbage
		Carrots
		Cauliflower
		Daikon
		Green string beans
		Red bell peppers

INSTRUCTIONS

In a mixing bowl, combine the salt, peppercorns, chile peppers and boiling
water, and stir until the salt dissolves. Stir in the cold water, fresh
ginger, and vodka or sherry. Put the vegetables of your choice into a
Chinese pickling jar or 2-quart glass jar.  If using a Chinese pickling
jar, seal with water according to the instructions. If using a regular
glass jar, simply cover with plastic wrap.  Do not wrap tightly as gas must
escape.  Allow the pickles to sit, unrefrigerated, for 24 hours and serve.
The pickles will keep for several days if sealed and in the refrigerator.
From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c
1989.  Typed by Terri St.Louis-Woltmon O:).
Makes: 1 qt
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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