DILLY BEANS, TWO WAYS: Pickled & Alive! w/Lisl Meredith Huebner

Come learn how to make crisp, garlicky dilly beans using both a traditional vinegar brine and a naturally fermented salt brine. We’ll talk vinegar, salt, flavor, food preservation and why fermented foods bring something entirely different to the table. We'll discuss refrigerator pickles, water-bath preservation, different vinegars and salts, troubleshooting fermentation, and practical healthy-living kitchen tips. Bring a clean 1-qt wide-mouth canning jar w/lid & make your own dilly beans to take home!