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  • Use about 10 pickling cucumbers, scrubbed clean
  • 1 bunch fresh dill
  • 5 Tbsp. course sea salt
  • 1/2 cup white wine vinegar
  • 1 tsp. Four Blend peppercorns 
  • 1 Tbsp. pickling spice

Put the cucumbers and the fresh dill in a 1-1/2 quart sterilized, clamp top jar. In a sauce pan, combine 5 cups water with the dill seeds, salt, peppercorns, vinegar and pickling spice.  Bring to a boil over high heat for 3 minutes.  Leave to cool. Poor the cooled mixture over the cucumbers; if there is too much liquid, be sure to add all the spices to the cucumbers and discard any remaining liquid.  Seal in the jar and be sure to store in a cool, dark place for 3 weeks before serving.  Refrigerate after opening.