Wednesday, June 18, 2014

Do you hate to be "in a pickle"? This will make you think again!

canning and pickling

Summertime means pickling and canning time in our neck of the woods in Northwest Georgia! Just look at those colorful gallon jars of bread & butter pickles I started yesterday. They are not heated and take about 14 days to preserve through various steps. In cucumber days, that's a long time! Sealing is an important part of canning. Sealing keeps preserved foods fresh until they're ready to be eaten. This easy recipe makes some unbelievably great-tasting pickles.

I thank God for the unique ability he has given me to understand his grace in everyday tasks. As I was preparing these soon-to-be pickles, I thought about Ephesians 4:30 "And grieve not the holy Spirit of God, whereby ye are sealed unto the day of redemption." The cucumbers start in a raw perishable state, are preserved with salt and sealed until someone picks them from the cabinet. We are not so unlike the pickles. We are in a perishable state until we are preserved by the Holy Spirit of God through Jesus Christ. We are sealed until he is ready to pick us from this world. The contrast is simply amazing, isn't it?

And you thought being "in a pickle" was a bad thing! Think again. Just make sure you're sweet as a bread and butter not sour like a dill. Leave me a comment and let me know what kind of pickle you are.

Cucumber Crazy,
Tammy
The Happy Handicap

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