Homemade Pickles (Senfgurken)
This homemade pickle recipe is so simple. Senfgurken are German pickles that don’t require canning. These pickles can be made in less than two days. The preparation process starts the day before you intend to do the pickling so that the cucumbers have time to soak in a salt water mixture. These pickles can last for long periods of time when kept in the refrigerator. If you have an excess of ripe cucumbers and you don’t know what to do with them, try out this recipe. Yellow, overripe cucumbers are perfect for this recipe.
- 12 large ripe yellow cucumbers, peeled and cut
- 12 cups water
- 1 1/2 cup salt
- 1 gallon cider vinegar
- 8 cups sugar
- 1/4 cup mustard seeds
- 3/4 cup mixed pickling spices, tied in a muslin bag
The day before, place the cucumber pieces in a crock or food-grade bucket. Then combine the water and salt and stir to dissolve salt. Pour the mixture over cucumbers and let stand in a cool place overnight. The next day, drain well and combine the remaining ingredients in a kettle. Bring to a boil and simmer for fifteen minutes. Then transfer three or four cups of the liquid to a large heavy skillet or roasting pan. Place a single layer of cucumber in the liquid so they are just covered. Simmer until clear. Pack into hot sterilized jars. Repeat until all cucumbers are cooked. Fill the jars with the hot vinegar mixture and seal. Store in a cool, dark place.
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