This column is written in tribute to my late sister-in-law, Elsie Sagendorf of Schoharie County.

Elsie was renowned for her pickling skills. No vegetable was too different or too difficult to escape Elsie Elsie's skillful pickle making.

Early in the Spring every year Elsie's husband, Merlin, began to prepare a large garden. The area was plowed, raked and enriched with Merlin's secret mixture of additives to guarantee a successful harvest.

Once the area had been seeded both Elsie and Merlin kept a sharp eye on the progress of their garden. Weeding and raking between rows continued through the months as the vegetables grew toward harvest.

As the crops ripened the pickle making began. Elsie prepared for the event by assembling large pots, hundreds of jars, spices and sugar, vinegar plus her secret additive.

As the vegetables were harvested Elsie spent day after long day working in her large kitchen. She was very generous allowing family members anyone who stopped in to taste test her latest achievement.

With help from her family Elsie prepared many cellar shelves for the finished products.

The collection grew so extensive that visitors were permitted to enter the cellar to check out the results of all those days of pickle making.

Once the cellar lights were turned on hundreds of jars of pickles gleamed like precious jewels. Every visitor was amazed by the variety of vegetables on the shelves.

When Elsie entertained family and friends several kinds of pickles were offered to the diners. I have enjoyed carrots, cauliflower, green and yellow beans, tomatoes, traditional cucumber, celery, cabbage and brussle sprouts in what I call the “pickle parade”.

I have knew anyone who offered so many varieties of pickles as Elsie.

Elsie remains in my heart and mind as a loving sister, a generous friend and certainly the queen of pickle processing in the Schoharie valley.

Dear friends--stay well, stay safe and keep smiling.