Celebrating Community and Flavor: The Third Annual Pickle-Off in Minneapolis

‘Kind of a Big Dill’: Urban Indigenous Community Crowns Pickling Champs

Market attendees Rosa Abbett (right) and Haley Cherry sample Pickle-Off entries at the Four Sisters Farmers Market in Minneapolis on Thursday.

In a celebration of culinary creativity and community spirit, the Third Annual Pickle-Off took place at the Four Sisters Farmers Market in Minneapolis, showcasing the talents of local picklers. Organizer Cassie Holmes, a citizen of the Lac Courte Oreilles Lake Superior Band of Ojibwe, led the event with enthusiasm, serving samples directly with a toothpick as eager tasters began to pop open jars. The event not only crowned the best picklers in the area but also reinforced the significance of food sovereignty among Indigenous communities.

Cassie Holmes tallies the judges’ scorecards during the Third Annual Pickle-Off.

Established as a friendly competition inspired by local pride, the Pickle-Off grew from a casual neighborhood challenge, first sparked by urban farmers from Little Earth of United Tribes. Over the years, what began as playful banter between picklers has blossomed into a community-wide event that also promotes a connection to local, healthy food networks, a core aspect of food sovereignty. The initiative received support from the Native American Community Development Institute alongside the Indian Health Board of Minneapolis.

Celebrating Local Flavor and Tradition

This year’s contest featured astonishing creations from a variety of participants, with many aiming to highlight their small businesses. Notably, duo Tyra Payer and Paige Hietpas, with their canning enterprise named “CanIHaveSome,” entered the competition bringing creativity and fresh flavors to their pickling craft.

“At the end of the day, this is just a life-giving project for us,” said Hietpas. “That sometimes makes for some long nights, but I think it’s worth it because we get to share food together.”

Holmes and her team made custom trophies, certificates, and t-shirts emblazoned with “kind of a big dill,” giving the event a light-hearted but competitive spirit.

Pickle entries from four entrants across two separate categories (dill and specialty) displayed at the start of the Third Annual Pickle-Off.

The contest included categories for both “Dill” and “Special” pickles, with judges sampling from a rich variety of entries. The criteria for judging included visual appeal, color, crunch, and taste, leading to vigorous discussions among the panel as they deliberated. This year, Destiny Jones, a Ho-Chunk citizen, took home the coveted “Best Pickle” award with her recipe for Spicy Dill pickles.

“I use a lot of fresh herbs… so that includes dill, garlic, and fresh peppers. So, it is spicy dill, and I feel like that got me some extra points,” said Jones with a proud smile.

Destiny Jones, a member of the Ho-Chunk Nation, holds up a pickle trophy after winning first place in the dill pickle category at the Third Annual Pickle-Off.

Another highlight of the competition came from Dr. Angie Erdrich, who has become a familiar face in the Pickle-Off. A Turtle Mountain Ojibwe citizen, Erdrich secured the top prize for her exceptional bread and butter pickles, which were painstakingly crafted from cucumbers grown in her own urban garden.

“I grow all my own cucumbers; I have a special way of growing them,” Erdrich explained. “So that they grow vertically. If you’re living in an urban setting, you can kind of train them upwards.”

Jason Garcia, an established figure in fostering local Indigenous food networks, served as a judge this year. Garcia remarked on the broader implications of the event.

“Taking care of their food and taking ownership of what they’re putting into their bodies, it’s really a full, holistic approach to food sovereignty,” he noted.

More than Just Pickles

The Pickle-Off was not only an exciting competition but also part of a larger observance of food preservation month at the Four Sisters Farmers Market. Many participants took the opportunity to learn valuable techniques including curing, pickling, freezing, and canning, ensuring these essential skills are passed down through generations.

Pickle-Off judge Joey Browner judges one of the pickle varieties submitted at the Third Annual Pickle-Off.

This vibrant event underscores the commitment of urban Indigenous communities to not only preserve food but also make meaningful strides toward reclaiming their food systems. As the community gathered to celebrate their shared love for pickling and local food sovereignty, it was evident that the essence of this spirited competition goes far beyond just flavors; it is a testament to resilience, creativity, and connection.

Conclusion

The Third Annual Pickle-Off encapsulates a growing movement, bridging tradition and innovation while fostering unity among participants. A dedication to food sovereignty shines through with each jar of pickles showcased. The competition stands as a beacon of pride in an enriching culinary heritage that continues to flourish within urban Indigenous communities.