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Senfgurken (German Mustard Pickles)
Senfgurken are traditional German pickles spiced with mustard seed. They're thrifty little spears, made by peeling and seeding overripe cucumbers at the end of the growing season.
👥 64 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 5 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Peel the cucumbers.
2
Slice the peeled cucumbers in half lengthwise and use a spoon to scoop out the seeds.
3
At this point, you have half cucumber boats. Cut the boat in half, leaving a curved end at each end. Next, cut the half boats in half lengthwise, and then repeat. Each cucumber yields a total of 16 pieces, or 8 from each seeded half.
4
Mix the cucumber pieces with salt, and then add just enough water to cover. Allow them to sit for 8 to ⏱️ 12 hours, or overnight.
5
Drain the cucumbers.
6
Prepare your jars and add mustard seeds (and pickling spices if using) to each jar.
mustard seeds (one for each pint)4 tsp
7
Add the vinegar and sugar to a pot and bring it to a boil. Add the cucumbers and boil for ⏱️ 1 minute.
8
Load the hot cucumbers into the jars and top with brine, leaving 1/2 inch headspace.
9
Process the jars in a water bath canner for ⏱️ 10 minutes for pints (or ⏱️ 15 minutes for quarts), adjusting for altitude.
Nutrition Facts
calories
26 kcal
fat Content
0.1 g
serving Size
1 serving
fiber Content
0.3 g
sugar Content
5 g
sodium Content
443 mg
protein Content
0.3 g
carbohydrate Content
6 g
saturated Fat Content
0.01 g
unsaturated Fat Content
0.06 g
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