Senfgurken

Ingredients

Cucumbers

• 2 kglarge overgrown cucumbers
• 4 tbspcoarse salt

Pickle

• 600 mlwhite wine vinegar
• 400 mlwater
• 400 gsugar
• 4 tbspyellow mustard seed
• 1 tbspblack peppercorns
• 1 tspcoriander seed
• 4bay leaves
• 2onions, sliced
• 1large bunch dill

Directions

1. Peel the cucumbers, halve them lengthwise and scrape out every trace of the seeds and soft core with a spoon. That core is mostly water and it is what turns a jar to mush.
2. Cut the firm flesh into thick chunks or batons, toss with the salt, and leave in a colander overnight with a plate on top.
3. The next day, rinse briefly and dry the pieces thoroughly on a cloth. Water clinging to them dilutes the pickle and shortens its keeping.
4. Bring the vinegar, water, sugar, mustard seed, peppercorns, coriander and bay to a boil, stirring until the sugar dissolves, then simmer 5 minutes.
5. Add the cucumber, onion and dill and simmer for just 4 to 5 minutes — until the pieces turn translucent at the edges but still resist a skewer in the middle. They soften further in the jar, so stop early.
6. Lift the cucumber into sterilised jars with a slotted spoon, distributing the onion, dill and mustard seed.
7. Boil the syrup hard for two minutes, then pour it boiling over the cucumber to cover, and seal at once.
8. Leave three weeks before opening. They keep a year unopened; refrigerate once opened.

Technique

• Scrape the core out completely. Every soft jar of Senfgurken is one where the seeds were left in.
• Four to five minutes only. This is the step people overcook.
• They are meant to be sweet-sour. Cutting the sugar changes what they are rather than improving them.

Substitutions

• Marrow or overgrown courgette, both pickled the same way.
• Cider vinegar for white wine vinegar.
• A dried chilli in each jar, which is not traditional but suits the sweetness.

Variations

• The Spreewald version is the best known and often includes horseradish.
• Danish asier is essentially the same preserve.

History

A German way to use oversized cucumbers, strongly associated with Brandenburg and the Spreewald.

Frequently asked questions

What is Senfgurken?

Senfgurken is a fermented & pickled from Germany: peeled cucumber chunks pickled with mustard seed, dill and onion. A German way to use oversized cucumbers, strongly associated with Brandenburg and the Spreewald.

How long does Senfgurken take to make?

Senfgurken takes 40 min plus overnight salting and 3 weeks of preparation and 20 min of cooking. The recipe makes fills 3 × 500 ml jars. It is rated easy to make.

What can I substitute in Senfgurken?

Yes, within limits. Marrow or overgrown courgette, both pickled the same way. Cider vinegar for white wine vinegar. A dried chilli in each jar, which is not traditional but suits the sweetness.

What is the most important thing to get right in Senfgurken?

They are meant to be sweet-sour. Cutting the sugar changes what they are rather than improving them.