Sunday, June 5, 2011

Summer of pickles with my sister

My Montana sister and I have started an annual tradition. A week at the family farm in Montana canning up jars and jars of pickles. We make mostly dill pickles with garlic, but we add various amounts of salt (we've discovered we can use very little in the jars that will sit for six months before we eat them). We start by going to the Hutterite colony that is five miles or so from my parent's farm. There we can buy huge bags of cucumbers for canning (around ten pounds for two dollars). Then we go to my mother's farm kitchen and get to work. We can up close to thirty quarts in a day -- which is a good thing because our family loves pickles (as my little niece said last year, we need lots because she can eat a whole jar by herself).

How about you? Do you have any things you can each year?