POLAR BEAR PICKLES

POLAR BEAR PICKLES

Makes 4 pint-size jars of pickles

Ingredients

6 to 8 local organic pickling cucumbers or 2 large cucumbers

1 bunch fresh organic dill, rinsed and dried

1 tablespoon black peppercorns or 1 tablespoon coarsely ground black pepper

4 cups apple cider vinegar

4 tablespoons kosher salt

2 tablespoons dill seed

4 peeled garlic cloves

4 -pint sized mason jars and lids, washed and dried

Instructions

1. In saucepan, combine apple cider, kosher salt, dill seed, and garlic cloves. Cook on medium-high heat until mixture begins to boil. Lower heat to medium-low and simmer 8 to 10 minutes. Remove liquid from heat and allow it to cool while preparing cucumbers. (This liquid is called the brine.)

2. On a cutting board, slice unpeeled cucumbers in ½-inch slices and place in bowl.
3. Cut off stems of dill. Pull apart or cut entire fresh bunch of dill into 2 to 3-inch long sprigs. Add fresh dill and black peppercorns to cucumbers in bowl. With your hands, toss ingredients to blend seasonings and herbs.
4. Divide cucumber mixture evenly among 4 pint-sized jars and ladle the brine equally into each jar.
5. Secure jars with lids. Ready. Set. Shake! Take each sealed jar and shake it to mix up brine and seasonings.
6. Place pickles in refrigerator and don’t open and taste for 4 days. On day 5, open and crunch a bunch! These will keep for 3 weeks in the refrigerator.