Homemade German Mustard Pickles (Senfgurken) Recipe

Name: Homemade German Mustard Pickles (Senfgurken) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Pickles; 4 1/2 lbs pickling cucumbers or 4 1/2 lbs English cucumbers; 1 onion, sliced; fresh dill weed, sprigs; For the Brine; 2 cups white wine vinegar; 2 cups water; 2 1/2 cups sugar; 1 tablespoon yellow mustard seeds; 6 juniper berries; 1/2 teaspoon whole coriander seed; 1/2 teaspoon whole black peppercorn; 1/4 teaspoon whole caraway seed; 1/4 teaspoon dill seed; 1/2 teaspoon whole allspice; 1 crumbled bay leaf; 4 whole cloves; 1/8 teaspoon powdered ginger; 2 tablespoons salt

Servings: persons

For the Pickles
4 1/2 lbs pickling cucumbers or 4 1/2 lbs English cucumbers
1 onion, sliced
fresh dill weed, sprigs
For the Brine
2 cups white wine vinegar
2 cups water
2 1/2 cups sugar
1 tablespoon yellow mustard seeds
6 juniper berries
1/2 teaspoon whole coriander seed
1/2 teaspoon whole black peppercorn
1/4 teaspoon whole caraway seed
1/4 teaspoon dill seed
1/2 teaspoon whole allspice
1 crumbled bay leaf
4 whole cloves
1/8 teaspoon powdered ginger
2 tablespoons salt

1
Peel 4 1/2 pounds cucumbers, cut them in half lengthwise, scrape out the seeds, and then cut into 1/2-inch chunks.
2
Layer them in 2 to 3 clean quart canning jars together with some sliced onion and fresh dill sprigs.
3
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.
4
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).
5
They are ready to eat after 24 hours but the flavors get stronger as they age.
6
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.
7
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.

600

kcal

Calories

148

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the Pickles, 4 1/2 lbs pickling cucumbers or 4 1/2 lbs English cucumbers, 1 onion, sliced, fresh dill weed, sprigs, and more.

Yes, Homemade German Mustard Pickles (Senfgurken) Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!