HOMEMADE GERMAN MUSTARD PICKLES (SENFGURKEN) RECIPE
If you have a soft spot for Senfgurken, then try this homemade German pickle recipe with mustard, dill and other spices. These pickles are unlike most you are probably familiar with in that the cucumbers are peeled and cut into chunks before being packed in brine. Use pickling cucumbers for canning, which keep their shape, or English cucumbers to make these refrigerator pickles that will keep for a couple of weeks. If you want to can them for longer storage, I provide links to instructions, below. Also known as Spreewälder Gurken, these homemade pickles are famous as a specialty of Berlin. Makes 2 to 3 quarts Homemade German Pickles. Posted from www.thespruce.com
Provided by queen_jane
Categories German
Time 2h
Yield 3 quarts
Number Of Ingredients 17
Steps:
- Peel 4 1/2 pounds cucumbers, cut them in half lengthwise, scrape out the seeds, and then cut into 1/2-inch chunks.
- Layer them in 2 to 3 clean quart canning jars together with some sliced onion and fresh dill sprigs.
- In a large nonreactive (no aluminum) saucepan, make the brine by bringing 2 cups white-wine vinegar, 2 cups water, 2 1/2 cups sugar, 1 tablespoon yellow mustard seed, 6 juniper berries, 1/2 teaspoon whole coriander, 1/2 teaspoon whole black peppercorns, 1/4 teaspoon whole caraway, 1/4 teaspoon whole dill seed, 1/2 teaspoon whole allspice, 1 crumbled bay leaf, 4 whole cloves, 1/8 teaspoon powdered ginger and 2 tablespoons salt to a boil. Cook for 3 minutes or until sugar and salt are dissolved.
- Pour the hot brine over the cucumbers in the jars to within 1/4 inch of the rim of the glass. Close immediately. Store in a cool spot or refrigerator. If you do not want to process further, keep them refrigerated and they should last for a couple of weeks (see the Note, below).
- They are ready to eat after 24 hours but the flavors get stronger as they age.
- Note: Some people say that the pickles made this way (raw pack) keep for several months without further processing. As they cool, a vacuum creates a seal, much like cooking in a water bath.
- Generally, I prefer to process or can anything I do not want to refrigerate. If you want to can these pickles they will become softer but keep for months on the shelf.
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Manahil G
[email protected]These pickles are delicious! I love the sweet and tangy flavor. They're also very easy to make.
Md Badhon Hossan
[email protected]I love these pickles! They're the perfect combination of sweet and sour. I've already made them twice and I'm sure I'll make them again soon.
Muskan Gill
[email protected]These pickles are a bit too spicy for my taste. I would have preferred a milder flavor.
Racheal Mulenga
[email protected]These pickles are a great way to add some tang and crunch to your meals. I especially like them on sandwiches and burgers.
digital bangla 619
[email protected]I've made these pickles several times now and they're always a hit. They're so easy to make and they taste so good. I highly recommend them.
LCB
[email protected]These pickles are delicious! I love the combination of flavors. They're perfect for snacking on or using as a condiment.
Ukaylin Dixon
[email protected]I found these pickles to be a bit too sweet for my taste. I would have preferred a more balanced flavor profile with less sugar and more vinegar.
wael ben moussa
[email protected]These pickles are a great way to use up extra cucumbers. They're also a great way to add some flavor to your meals. I like to use them on sandwiches, burgers, and salads.
Desi Boy Bibek
[email protected]I love the sweet and tangy flavor of these pickles. They're also very easy to make. I've already made them twice and they're a hit with my family and friends.
naim dh
[email protected]I followed the recipe exactly and the pickles turned out great! They have a nice crunch and the flavor is spot-on. I will definitely be making these again.
Sumon Mai
[email protected]These German Mustard Pickles are a delightful addition to any charcuterie board or picnic spread. The combination of sweet, tangy, and slightly spicy flavors is perfectly balanced. I especially appreciate the use of whole mustard seeds, which add a n