Mustard Cucumbers -
Sweet and Sour

Mustard Cucumbers or Senfgurken as they are called in German are traditional German pickles that are a great addition to many savory dishes. No matter what the 

occasion, if you are having friends or family over for a barbecue / grill evening / braai or enjoy a "Brotzeit" with buttered slices of freshly baked bread covered with tasty cheeses, salami, ham or other cold meats these pickled 

cucumbers are a perfect addition. In Germany you can purchase those pickles in virtually every grocery store but if you are living in countries where you can't purchase Senfgurken than you will have to make them yourself. The good news is that this recipe is really quick and easy to prepare and the pickled cucumbers really delicious.


Preparation time: 15 minutes 
---------
Cooking time: at least 10 minutes
---------
Resting time: at least 2 days
----------
Total time needed: at least 2 days H 25 minutes
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Grade of Difficulty: easy

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Serves 8




Ingredients
for
Sweet and Sour
Mustard Cucumbers

  • 5 thick and firm cucumbers about 2.1 kg / 4.6 pounds, peeled and cut into 2.5 to m 5 cm pieces
  • 1 large onion, cut into thin halved rings
  • 1 bunch dill
  • 5 to 6 bay leaves
  • 300 gram / 10.5 oz brown sugar
  • 1 tbsp. salt
  • 1 tbsp. black mustard seeds
  • 1 tbsp. yellow mustard seeds
  • 2 tsp. pickling spice
  • 3 cups apple cider vinegar
  • 4 cups water 



Directions

  • Peel all cucumbers with a potato peeler, divide lengthwise into 4 equal parts and cut into cubed pieces
  • Cut onion into half and than into thin half moon slices
  •  Add vinegar, water, sugar, salt, black mustard seeds, yellow mustard seeds and pickling spice to a large pot, cover with lid and bring to the boil on medium hot heat
  • While the water is heating up fill your glass jars with the cucumber pieces, some onion slices, one or two dill branches and one bay leaf each. Depending on the size you should have enough ingredients to fill 3 to 6 glass jars 
  • Once the water is beginning to boil reduce the heat to low, stir well, using a wooden spoon, cover with lid and let the pickle juice gently boil for 2 minutes
  • Remove from heat and using a ladle fill all your glass jars quickly with the hot pickling juice and the yellow and black mustard seeds
  • Fill each jar as full as possible before closing it tightly with a lid
  • Store glasses in a cupboard or shelf and let them mature for at least 2 days before you taste your mustard cucumbers. Although they will already taste lovely at that stage, the pickles will improve in taste with time and should have shelf life of at least 4 to 6 month if the jars are not opened



Homemade Mayonnaise


Baked Brezel / Pretzels


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