Name: Pickled Carrots, Turnips, And Peppers
Ingredients: 1 c Distilled white vinegar; 1 c Rice vinegar; (available at; ; specialty foods; ; shops, Asian; ; markets, and many; ; supermarkets); 2 3/4 c Water; 2/3 c Sugar; 8 sl Peeled fresh gingerroot; each the size of a; ; quarter, crushed; ; lightly with the; ; flat side of a; ; knife; 2 Garlic cloves; crushed lightly; 1 tb Dill seeds; 1 tb Celery seeds; 1 tb Salt; 1 ts Mustard seeds; 1 ts Dijon-style mustard; 8 Black peppercorns; 4 Carrots; cut into 3 1/2-by; ; 1/3-inch sticks; 2 Turnips; (about 3/4 pound),; ; peeled and cut into; ; 3 1/2 by 1/3-inch; ; sticks; 2 Red bell peppers; cut into 3 1/2-by; ; 1/3-inch strips

The example of Jesus and the testimony of lovers of Christ throughout the centuries points us to early morning prayer as decisively important… First, it signals to our conscience that this is of first importance in the day. Second, it strikes the first blow in the battle of the day, instead of waiting till we are besieged from all sides. Third, what we do daily and do early shapes the spirit of our minds and brings us into a disposition of humility and trust that will bear better fruit than anxiety or self-reliance. Fourth, since beginning the day with the Word of God is crucial, prayer is equally crucial since the Word will not open its best wonders to us without prayer (Psm. 119:18). Fifth, it is uncanny how Satan can use even good things to squeeze prayer out of our schedule if we miss the early-morning hour. I have seen it again and again. If I say to myself, “I will give some time to prayer later,” it generally does not happen.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Grains	Asian	February 19	1	servings

INGREDIENTS

1	c	Distilled white vinegar
1	c	Rice vinegar; (available at
		; specialty foods
		; shops, Asian
		; markets, and many
		; supermarkets)
2 3/4	c	Water
2/3	c	Sugar
8	sl	Peeled fresh gingerroot; each the size of a
		; quarter, crushed
		; lightly with the
		; flat side of a
		; knife
2		Garlic cloves; crushed lightly
1	tb	Dill seeds
1	tb	Celery seeds
1	tb	Salt
1	ts	Mustard seeds
1	ts	Dijon-style mustard
8		Black peppercorns
4		Carrots; cut into 3 1/2-by
		; 1/3-inch sticks
2		Turnips; (about 3/4 pound),
		; peeled and cut into
		; 3 1/2 by 1/3-inch
		; sticks
2		Red bell peppers; cut into 3 1/2-by
		; 1/3-inch strips

INSTRUCTIONS

In a saucepan bring the vinegars and the water to a boil with the sugar,
the gingerroot, the garlic, the dill seeds, the celery seeds, the salt, the
mustard, and the peppercorns and simmer the mixture, stirring occasionally,
for 3 minutes, or until the sugar is dissolved. Put the carrots, the
turnips, and the bell peppers in a heatproof container, pour the vinegar
mixture over them, covering them completely, and chill the vegetables,
covered, overnight. The vegetables keep, covered and chilled, for 1 week.
Makes about 5 cups.
Gourmet February 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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