Pickled Ginger And Vegetables

I grant it costs much to be a true Christian. But who in his sound senses can doubt that it is worth any cost to have the soul saved? When the ship is in danger of sinking, the crew think nothing of casting overboard the precious cargo. When a limb is mortified, a man will submit to any severe operation, and even to amputation, to save life. Surely a Christian should be willing to give up anything which stands between him and heaven. A religion that costs nothing is worth nothing! A cheap Christianity, without a cross, will prove in the end a useless Christianity, without a crown.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
		Cooking liv, Import	1	Servings

INGREDIENTS

2	c	Rice wine vinegar
1	c	Sugar
1/2	T	Red peppercorns
1	T	Salt
2	c	Peeled young ginger, sliced
		thinly on a mandolin
1		Red beet, peeled and
		quartered
1	c	Daikon batons
1	c	Peeled onions, sliced finely
1	c	Carrot batons
1	c	White cabbage leaves

INSTRUCTIONS

In a saucepan, heat rice wine vinegar, sugar, red peppercorns and
salt. Add rest of ingredients and simmer for 10 minutes. Remove from
heat and let stand until cool. Store in the refrigerator overnight.
Recipe by: Cooking Live Show #CL8999  Posted to MC-Recipe Digest V1
#904 by "Angele and Jon Freeman"  <jfreeman@comteck.com> on Nov 12,
1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 907 Calories From Fat: <1 Total Fat: <1g Cholesterol: 0mg Sodium: 7033.4mg Potassium: 3677.6mg Carbohydrates: 417.5g Fiber: 2.8g Sugar: 206.6g Protein: 1.8g