Homemade German Pickles - Senfgurken
Homemade German Pickles, also called Senfgurken are refrigerator dill pickles that don't require canning.
Ingredients
- 4 large cucumbers
- 2 ½ cups water
- 2 ½ cups vinegar I use white vinegar
- 4 ½ teaspoons salt for brine
- 4 ½ teaspoons sugar additional is used in the first step
- Mustard seed - 1 teaspoon per jar
- Fresh dill - 2-3 sprig per jar
- 1 small onion sliced
- 4 mason jars
Instructions
- Peel cucumbers and remove seeds with a spoon.
- Cut cucumbers into ¼-1/2 inch strips.
- Layer cucumber slices in a large pot.
- Sprinkle salt over each layer.
- Cover with a plate and something heavy for weight.
- Refrigerate 24-48 hours.
- When ready to pickle, pour off water, dry with a paper towel.
- Pack into 1-pint jars onion, cucumber, mustard seed, and dill.
- Juice: bring water, vinegar, salt and sugar to a boil.
- Pour hot juice into packed jars.
- Let jar cool completely and then place into refrigerator.
- Can be stored in the refrigerator for 3 months.
Notes
Tips to make pickles:
- You don't need to use pint jars. You can use any size jar you have. We used to use old spaghetti sauce jars!
- Extra salt is needed beyond the 4 ½ tsp. The 4 ½ teaspoon is for the brine. When you prep the cucumbers you are layering them into a pot in order to extract the excess water in the cucumbers. To do this we have to salt the cucumbers. We salt each layer. I just sprinkle the salt, so it's hard to measure exactly.
- You don't have to place the ingredients in any particular order. Sometimes I add the mustard seed first to the jars, then add the cucumbers, onion, and dill.
- Let the jars cool completely before placing the pickles into the refrigerator.
Nutrition
Serving: 1pickleCalories: 9kcalCarbohydrates: 1.3gProtein: 0.2gFat: 0.1gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 219.6mgPotassium: 0mgFiber: 0.2gSugar: 0.8gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
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