Recipe Archives->Preserving->Senfgurken

Senfgurken

Peel and quarter lengthwise the cucumbers. Cut in length to suit
pint jars 9is okay for quarts - if too long they get stringy ),
remove seeds, retain only the flesh portion. Using a non-reactive
pan ( plastic food pail is okay ) sprinkle liberally with pickling
salt. Cover with a cloth and leave overnight.

Next day. Remove the cucumber from the salting - do NOT wash.  Boil
in 5% white vinegar for 5 minutes. Drain the cucumber, do NOT wash.
Place in jars. Layer with sections of onion, bay leaf, mustard
seed, pepper corns and dill.


1 TB Mustard seed / quart bottle
2 Bayleafs / quart
1 T whole black peppercorns / quart
3 pcs 1/8 of medium onion 


Make pickle of

1/2 L white wine vinegar to 250g sugar

Bring to boil, keep it simmering, pour over pickles till covered
leave headspace of 1/2 pints, 1" quarts. Remove excess pickles if
headspace or pickle immersion is violated.  Lid up the jars and
BWB 15 minutes for pints, 20 minutes for quarts. Set aside for 6
months to allow flavours to mature.

Printable version: senfgurken.txt.