Name: End-Of-The-Garden Pickles
Ingredients: 6 c Red And Green Bell Peppers; Chopped; 3 c Onions -- diced; 3 c Cucumbers -- diced; 1/2 c Salt; 2 qt Water; 3 c Carrots -- diced; 3 c Lima Beans; 3 c String Beans; 3 c Cauliflower Flowerets; 7 c Vinegar; 7 c Sugar; 3 tb Mustard Seed; 1 tb Celery Seed

Second Corinthians 6:14-15 warns [Christians], “Do not be unequally yoked with unbelievers. For what partnership has righteousness with lawlessness? Or what fellowship has light with darkness? What accord has Christ with Belial? Or what portion does a believer share with an unbeliever?” This, like all of God’s other commands, is not a cruel barrier to our happiness, but a loving restriction that preserves us for God’s blessing. The blessings that we are hoping for come from God alone. Therefore, we must start with obedience to His Word. Only a relationship in which both partners are Christians can possibly result in the kind of love that only God can give (Richard and Sharon Phillips).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Pulses and, Sauces and, Vegetables	1	Servings

INGREDIENTS

6	c	Red And Green Bell Peppers
		Chopped
3	c	Onions — diced
3	c	Cucumbers — diced
1/2	c	Salt
2	qt	Water
3	c	Carrots — diced
3	c	Lima Beans
3	c	String Beans
3	c	Cauliflower Flowerets
7	c	Vinegar
7	c	Sugar
3	tb	Mustard Seed
1	tb	Celery Seed

INSTRUCTIONS

Combine the first 6 ingredients and let stand overnight in refrigerator.
The following day, partially cook carrots, beans and cauliflower until they
can be pierced with a fork. Do not overcook. Drain liquid from both cooked
and uncooked vegetables. Combine all vegetables in a large kettle and add
remaining ingredients. Cook vegetables about 20 minutes, bringing to a
full, rolling boil. Pack pickles in sterilized jars and seal.
Recipe By     :
Posted to MM-Recipes Digest V4 #210 by "Deborah Kühnen" <DEBKUHNEN@msn.com>
on Aug 10, 97

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