Dear John, it's time to reap the rewards of our summer garden!

Every year, Matt (AKA Gunny) leads our family in planting and caring for our garden. The kids love it; the bunnies love it; the deer love it; I love it.

This summer, we're growing:

- Jalapeños
- Green beans
- Carrots
- Lettuce
- Cherry tomatoes
- Green onion
- Cucumbers
- Eggplant
- Squash

Back at campaign HQ, we like to talk about how we're going to win this election "one neighbor at a time."

So, in the interest of really treating you like a neighbor, I've decided to share a summer garden recipe with you all.

Quick Pickles:

2 quart jars
3 or 4 large cucumbers cut up
4 cups of water
2 cups vinegar
2 tablespoons kosher salt
1 tsp sugar
Fresh dill (about 8 stalks) (remove thick stems)
1 head of garlic (remove skin and smash)
Peppercorns

Make brine: bring the water, vinegar, salt and sugar to a boil.

Put cut up cucumbers in the two quart jars with dill (about three to four stalks per jar (or to taste)), garlic (divided), peppercorns (about 10 per jar or quart)
Fill with brine (water, vinegar, salt and sugar)

Put in the fridge for at least two weeks and then ENJOY!!
I hope you enjoy making it as much as I do – and best of luck with your summer harvest!

Best,

Callie

Callie Barr
Candidate for Congress in Michigan's 1st District

P.S. I've bean meaning to ask: Can you peas chip in to help us hit our August fundraising goal?

Donate here: [link removed]



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Callie Barr for Congress
PO Box 6921
Traverse City, MI 49696
United States

Callie Barr is an advocate for veterans and spouse to a former U.S. Marine. Use of military rank, job titles, and photographs in uniform do not imply endorsement from the Department of Defense or the Marine Corps.

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