Name: Christmas Pickles
Ingredients: 9 Large cucumbers; (8 to 10); 2 c Pickling lime; 2 ga Water; 1 c Vinegar; 1 Bottle Red Food Coloring; (Shilling's is prettiest); 1 tb Alum; 2 c Vinegar; 10 c Sugar; (5 pounds); 2 c Water; 14 oz Red hots; (12-14 oz.); 8 Cinnamon sticks; l per jar; 2 ts Salt; 8 pt Canning jars

The fact is that a sound and lively truth-basis has been ejected from the premises of modern evangelicalism. Evangelicalism has been dispossessed of truth to such an extent that it is becoming frightening. In its place experience and mysticism are house-sitting the church or, if not these, then church growth pragmatism or an unhealthy preoccupation with the psychological. But the necessary doctrines of the holiness of God and His just wrath, justification by faith alone, the transforming nature of regeneration, the sovereignty of God over all of creation and in salvation itself, the nature and extent of grace in justification and in sanctification – doctrines upon which the earlier revivals thrived – have been considered unimportant and useful only for wizened old theologs holed up in ivory towers who do not relate to the church’s future.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
		Holidays, Gift, Pickles	8	Servings

INGREDIENTS

9		Large cucumbers; (8 to 10)
2	c	Pickling lime
2	ga	Water
1	c	Vinegar
1		Bottle Red Food Coloring
		(Shilling's is prettiest)
1	tb	Alum
2	c	Vinegar
10	c	Sugar; (5 pounds)
2	c	Water
14	oz	Red hots; (12-14 oz.)
8		Cinnamon sticks; l per jar
2	ts	Salt
8	pt	Canning jars

INSTRUCTIONS

SOAKING SOLUTION
BOILING SOLUTION
SYRUP
1. Peel and remove seeds from 8 to 10 large cucumbers. Seeds can be removed
with an apple corer. Slice into 1/2 to 3/4 inch wide rings. Soak overnight
in lime and water in a porcelain container (use non-aluminum).
2. Wash, drain; soak in clear water and covered with ice cubes for 3 hours.
Drain. 3. Put in large pot. Cover with water and other ingredients for the
boiling solution. Boil for 1 hour; then drain. 4. Make syrup and bring to
boil to dissolve sugar. Use one cinnamon stick for each jar you think you
will have. Pour syrup over cucumbers and let stand overnight. 5. Drain
syrup from cucumbers into separate pan and bring to a boil. Pour back over
cucumbers. After cool, cover with Saran wrap. 6. Repeat step 5 for 3 days.
7. On the fourth morning, heat syrup again. While heating, pack cucumbers
in sterilized pint jars (larger jars can be used) with cinnamon stick. Pour
heated juice into jars to fill up almost to top. If you don't have enough,
make more juice of water and red food coloring. Seal jars. Putting in water
bath is optional.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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