Senfgurken - German Sweet & Sour Mustard Pickles
The traditional homemade pickles can be made without canning equipment. Try this recipe for delicious 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
- ¾ cup white wine vinegar
- 1 ¼ cups water
- ½ cup sugar
- ½ 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.
- Pour the hot brine over the cucumbers and immediately close with a lid.
- 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
Yield: 1PortionCalories: 30kcalCarbohydrates: 7gSugar: 6g