Canning season is underway as Lovina makes sweet and sour dill pickles
We are in the midst of canning season. Yesterday, we canned 16 quarts of sweet and sour dillpickles. Now I want to make dill spears yet. I’ll use the rest of my cucumbers to can some fordaughter Loretta. This way, she’ll have pickles whenever their turn comes to host churchservices. I am running low in dill, so we will ask the neighbors if anyone has extra. The recipecalls for two dill heads per quart, so that takes quite a few. I use Palace King cucumbers to makemy pickles. They are a firm cucumber and make nice crispy canned pickles.
Next on the agenda is to make V-8 juice. My tomato plants are loaded and need to be picked.
Son Joseph, 20, is gone this week. He’s working in Traverse City, Michigan. They never do this,but someone wanted a pole barn built by their crew, so they decided to travel the four hours andstay at a motel while they do the job. Joseph called home, and it sounds like they are ready tofinish up today. They will do some sightseeing before heading home on Friday.
It seems empty without Joseph here at night. He does so many errands for me after work onweekdays. He has helped me keep the flowers on the porch watered because he knows I’m bad atkeeping them watered. The flowers need water which shows I’ve come to depend on him.
Granddaughters Abigail and Kaitlyn are enjoying going to school. Granddaughter Jennifer camehere with daughter Verena yesterday and said she wants to go to school too. She said Kaitlynbrings books from school.
We attended Kaitlyn’s birthday party. We met her grandparents and some aunts/uncles on hermother’s side. We also met more of Ervin’s family. Kaitlyn was so excited to have everyonethere for her. Daughter Verena filled a piñata with little toys and candy for the children. Theyhad fun hitting the piñata until it broke.
Before we went, my husband Joe grilled chicken to take along for supper. Also on the menu wastater tot casserole, corn chip salad, peaches, watermelon, mocha pudding, cake, and ice cream.
Monday, August 22, was my sister Verena’s 56th birthday. We took supper to her. Son Benjaminmowed her grass for her. Quite a few of the church people dropped off some goodies for her. Shedoesn’t have a garden, so the fresh fruits and vegetables are good for her. Someone also had anicely decorated cake along with other things dropped off at her house. Dustin, Loretta, and babyDenzel also joined us to have supper with her; daughter Verena did too.
The wedding day of Alvin and niece Leanna was a very nice day! My sisters, I, and one ofAlvin’s aunts made a lot of gravy for the meals. The menu was barbequed chicken, mashedpotatoes, gravy, dressing, green beans topped with bacon bits and cheese sauce (corn was servedinstead for the evening meal), chicken lettuce salad, homemade bread, butter and strawberry jam,fresh fruit mixture, mocha pudding, pecan, peach and white chocolate pies. The wedding cakewas served at night.
I met quite a few readers, which always encourages me. It is interesting to me to meet them. Andof course, it was nice to see family again. We wish Alvin and Leanna a long, happy married lifetogether.
We now have an invitation for another niece Rosemary and Josiah. They set their wedding dayon October 1. This would be daughter Loretta and Dustin’s first anniversary. Also, anotherinvitation we have and I’m really hoping we can attend is the wedding of Elmer and Wilma.Elmer is cousin Susan’s son, and this wedding would be in Monroe, Indiana. This wedding willbe on September 2.
I’ll share the pickle recipe. God bless!
Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife, andmother of eight. Her newest cookbook, Amish Family Recipes, is available wherever books aresold. Readers can write to Eicher at Lovina’s Amish Kitchen, P.O. Box 234, Sturgis, MI 49091(please include a self-addressed stamped envelope for a reply); or emailLovinasAmishKitchen@MennoMedia.org and your message will be passed on to her to read. Shedoes not personally respond to emails.
Sweet & Sour Dill PicklesSliced cucumbers (I slice them about 1/4 inch or a little thicker)2 cups vinegar (I use white)3 cups sugar2 cups water2 tablespoons salt4 garlic cloves (per quart)2 dill heads (per quart)pinch of alum (per quart)Put sliced cucumbers, dill heads, garlic cloves, and alum in jars. Heat vinegar, sugar, water, andsalt until sugar is dissolved, and pour over pickles. Repeat this step until all pickles are covered.Process in a boiling-water canner. Check your county extension office or the National Center forHome Food Preservation website for the current recommended canning time.
This article originally appeared on South Bend Tribune: Amish Kitchen: Lovina and family celebrate two birthdays
