German Mustard Pickles – Senfgurken
Sweet and sour taste, they unfold a wonderful. The mustard seed gives a spicy undertone. The cucumber pieces have a crunchy bite and yet almost melt in your mouth.
The perfect side dish for German Brotzeit – pickled gherkins!
Senfgurken are German sweet-sour mustard cucumbers. These sweet-tangy pickles are delicious and very popular in Germany. They are difficult to find in the US but you can make them yourself, fast, easy and very affordable.
This is the perfect recipe for you, if you always wanted to make some pickled cucumbers but hesitated because you did not want to buy canning equipment or go through a huge process. You can use your own garden cucumbers for the recipe, but you also can buy cucumbers from the farmer´s market or supermarket.
What does “Senfgurken” mean in English?
“Senf” is the German word for mustard and “Gurken” means cucumbers.
How to pronounce “Senfgurken”?
Listen to this audio file to hear how to say “Senfgurken” in German.
Listen to this audio file to hear how to say “Senfgurken” in German.
Video Tutorial – How to make Senfgurken at home
Easy Homemade German Mustard Pickles
Best Cucumbers for Mustard Pickles
Slicing/English cucumbers are perfect for these sweet & sour pickles. Make sure to use ripe cucumber which are fresh and firm.
Where to buy German mustard pickles?
You can find different brands of Senfgurken on Amazon and in European specialty stores or German deli shops. The brand Hengstenberg is on of the most popular and beloved brands for Senfgurken in Germany.
How long can I store the pickles in my fridge?
The pickles stay good for several month in a cool and dark environment.
Authentic German Mustard Pickles Recipe
German Sweet & Sour Mustard Pickles
Homemade pickles can be made without canning equipment. Try this recipe for delicous German sweet and sour mustard pickles and see for yourself how easy it can be to make pickles at home.
Ingredients
- 2 ½ pounds cucumbers
- ½ tbsp. salt
- 3/4 cup white wine vinegar
- 1 ¼ cups water
- ½ cup sugar
- 1/2 tbsp. mustard seeds
- 1 bay leaf
- 2 whole all-spice
- ¼ tsp. coarse black pepper (optional)
Instructions
- Peel the cucumbers and cut into halves.
- Remove seeds with a small spoon.
- Cut into finger think slices.
- Sprinkle with salt, mix well and set aside for about 2 hours.
- After the resting time the cucumbers will have released some liquid.
- Add them to a colander to drain.
- Add the water, vinegar, sugar and spices to a small sauce pan and bring it to a light simmer.
- Let it simmer for about 5 minutes.
- In the meantime, place the cucumber slices to the mason jars.
- Fill up with the pickling brine and immediately.
- Store in the fridge for at least one week, better 4 weeks.
This will result in softer and more flavorful cucumbers.
Notes
The pickles will keep several months in the fridge.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 30Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 176mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 0g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Tip
If you prefer your pickles less firm add them to the pickling prime while simmering for 5 minutes.
