Recipe: Sweet dill pickles

Heather Kivisto has the Kivisto Veterinary Clinic in Princeton, which she started in November 2013. Heather is originally from Faribault and her husband Steve is from Babbitt. They met when the two were attending veterinary school at the University of Minnesota.

The couple has a daughter Gracie, 10, and

a son Gavin, 8.

Heather enjoys quilting, scrapbooking, gardening and baking. She and the children do a lot of baking together. Steve likes reading science fiction, being outdoors, doing yard work and playing hockey. He plays hockey once a week in Elk River. He also likes playing games with Gracie and Gavin. Both Heather and Steve enjoy looking for antiques.

Heather said she became interested in helping animals when she was growing up and seeing how her parents worked a lot with a humane society and had foster pets. Heather said she developed a soft spot for setter dogs after having a tri-color English setter years ago. She also likes terriers.



1 qt. non-kosher dill pickles

1 1/2 T pickling spices

1/2 cup vinegar • 2 cups sugar


Drain the jar of pickles and cut the pickles into 1/2-inch slices. Place pickling pieces into cheesecloth bag. Fill jar half full with sliced pickles, add the spice bag and then fill the jar with remaining pickles. Mix sugar and vinegar together and boil the mixture. Pour vinegar and sugar mixture over the pickles, making sure all the pickles are covered. Add more vinegar if needed. Leave jarred pickles in refrigerator for several days before serving.