THE RACHEL CARSON BRIDGE
WILL BE TRANSFORMED INTO A
MYTHICAL LAND CALLED
PICKLESBERG.
FRIDAY AFTERNOON AND SATURDAY.
AMONG THE VENDORS, THREE
BROTHERS WHO RECENTLY FORMED
THE PITTSBURGH PICKLE COMPANY.
DAVE CRAWLEY HAS THEIR STORY
NEW AT 6:00.
Reporter: UNITED METHODIST
CHURCH IN VERONA DOUBLES ON
WEEKDAYS AS A PICKLE PLANT.
THREE BROTHERS STARTED THE
PITTSBURGH PICKLE COMPANY LAST
AUGUST.
WORKING IN THE CHURCH KITCHEN.
IT TAKES UP TO 20 HOUR TO TURN
A BATCH OF CUCUMBERS INTO  500
JARS OF PICKLES.
WE PACK THE JARS WITH THE
SPEARS.
FILL THEM WITH BRINE AN CAP
THEM AND LET THAT CREATE A
SEAL.
Reporter: THEN THE YOUNGEST
BROTHER GETS TO SLAVE OVER A
HOT STOVE.
THE 15 MINUTES ARE UP.
IT IS TIME TO TAKE THE PICKLES
OUT.
Reporter: THE THREE WORK
TOGETHER LIKE A WELL-PICKLED
MACHINE.
WE HAVE GOTTEN TO THE POINT
WHERE WE DON'T HAVE TO TALK TO
EACH OTHER WHICH IS NOT
NECESSARILY A BAD THING.
Reporter: JOHN PATTERSON
LABELS THE JAR.
JOHN AND HIS BROTHERS WORK IN
THE CHURCH WHERE HE AND HIS
WE'VE WHITNEY WERE MARRIED.
HE SAYS PITTSBURGH PICKLES HAVE
A SPECIAL RECIPE.
THE SUGAR DELIVERS THE SPICE
IN ONE WAY AND THE SALT
DELIVERS THE SPICE IN ANOTHER.
Reporter: MMM.
SWEET AND SALTY JUST LIKE THEY
SAID.
DELICIOUS.
SUDDENLY, THOUGH, I HAVE A
TASTE FOR BEER.
Reporter: THAT'S BY DESIGN.
THEY CAME UP FOR THE IDEA IN
THEIR STRIP DISTRICT TAVERN,
THE BEER HIVE.
WE WERE LOOKING INTO BREWING
BEER AND WE THOUGHT THERE ARE
SO MANY BREWERS POPPING UP AND
WE KNOW HOW TO BREW BEER, SO
WHY DON'T WE BREW PICKLES?
Reporter: HERE AT THE BAR,
THEY EVEN HAVE FRIED PICKLES.
Reporter: THEY HAVE CRANKED
OUT 10,000 JARS IN TEN MONTHS
SELLING AT BARS AND
SUPERMARKETS FROM CRANBERRY TO
KEEP CREEK, THEY RELISH MOST.
WE WORK TOGETHER AS BROTHERS
