July 17, 2015 - 04:20 PM / 04:35 PM
The demonstration will be led by Monica Hersberger of Wigle Whiskey.
Monica Small Hershberger is a Pittsburgh enthusiast, non-profiteer, whiskey slinger, and novice pickler. She currently works in fundraising for the Homeless Children’s Education Fund and works on the side as the Chief Enthusiast at Wigle Whiskey. It isn’t hard to convince her to join a club, so to date she is deeply involved in cheese club, book club, and a whiskey club of sorts. If you have a pickling club, feel free to invite her.
Dilly Beans Recipe
4 lbs fresh tender green and yellow beans (5 to 6 inches long)
16 heads fresh dill
8 cloves garlic
1/2 cup canning salt
4 cups apple cider vinegar (5 percent)
4 cups water
8 dried chile peppers (or hot pepper flakes)
Yield: 8 pints (pint jars OR 12 oz jars : http://www.fillmorecontainer.com/Ball-12-oz-Quilted-Crystal-Jars-with-Bands-Lids-and-Labels-P188.aspx?c=7)
Procedure: Wash and trim ends from beans and cut to 4-inch lengths. In each sterile pint jar, place 1 to 2 dill heads, 1 clove of garlic, and a dried chile pepper (or a few shakes of hot pepper flakes). Place whole beans upright in jars, leaving 1/2-inch headspace. Trim beans to ensure proper fit, if necessary. Combine salt, vinegar, and water. Bring to a boil. Add hot solution to beans, leaving 1/2-inch headspace.
Wipe rim with a damp cloth, place lids on top (fingertip tight) and process for 10 minutes in a water bath.
(Adapted from National Center for Home Food Preservation)
