Name: Chinese Mixed Pickles
Ingredients: 3 c Sugar; 3 c White Vinegar; 1 1/2 c Water; 1 1/2 ts Salt; 3 lg Carrots; 1 lg Chinese White Radish; 1 lg Cucumber; 4 Stalks Celery; 8 Green Onions; 4 oz Fresh Ginger Root; 1 lg Red Pepper; 1 lg Green Pepper

Are there dangers in mutual confession [of sin]? Yes, and they are substantial. Psychologically needy persons sometimes use confession to get attention for themselves. Through the apparently spiritual medium of “confession” they can handcuff a captive audience as they relate the details of their sin with deluded or feigned contrition. Confession can also foster spiritual exhibitionism, a perverted moral pleasure in airing one’s laundry. The overly morbid can bend confession to become an excuse for unhealthy hyper-introspection. Ostensibly humble confession can also be used as a vehicle for spiritual aggression: “I want to ask your forgiveness for being bitter toward you over the years” – but what follows is not a confession, but an egregious assault… Confession turned into religious routine is deadly!

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
	Chinese	Chinese, Condiment	1	Servings

INGREDIENTS

3	c	Sugar
3	c	White Vinegar
1 1/2	c	Water
1 1/2	ts	Salt
3	lg	Carrots
1	lg	Chinese White Radish
1	lg	Cucumber
4		Stalks Celery
8		Green Onions
4	oz	Fresh Ginger Root
1	lg	Red Pepper
1	lg	Green Pepper

INSTRUCTIONS

PICKLING SOLUTION
PICKLES
For Pickling Liquid:  Combine all ingredients in a 3 quart saucepan. Cook
and stir over medium heat until liquid boils. Remove from heat. Cool. For
Pickles: Wash all vegetables. Pare carrots and radish. Cut cucumber
lengthwise into quarters and remove seeds. Cut carrots, radish and cucumber
into "match stick" thin strips about 2 inches long. Cut celery into 1/4
inch diagonal slices.  Remove seeds from peppers and cut peppers into 1/2
inch cubes.
Fill a 5 quart Dutch oven half full of water.  Cover and cook over heat
until water boils.  Uncover and add all vegetables. Remove from heat
immediately.  Let vegetables stand uncovered for 2 minutes.
Drain vegetables in a large colander.  Spread vegetables out on clean
towels and allow to dry for 2 to 3 hours.
Pack the vegetables firmly into clean jars with lids. Pour the pickling
solution into the jars until the vegetables are completely covered. Cover
jars tightly. Store in refrigerator for at least 1 week before using.
Makes 1-1/2 to 2 quarts.
From: "Chinese Cooking Class Cookbook" by the editors of Consumer Guide,
Publications International Ltd, 1980. ISBN 0-517-322455.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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