AI-generated image
Senfgurken
Senfgurken: sweet-sour mustard pickled cucumber chunks
Senfgurken are the big, pale golden chunks of peeled cucumber that German families put up in late summer, when the fat yellow-skinned 'Schmorgurken' are cheap at markets from Brandenburg to the Rhineland. Pickled in sweet vinegar with mustard seeds, dill and onion, they are served through the winter with cold cuts, cheese boards, potato salad or a plate of fried eggs and potatoes. Unlike gherkins they are soft-crunchy and mellow. The mistake is skipping the overnight salting, which leaves the cucumbers watery so they dilute the vinegar and spoil sooner. Chef's tip: scrape out every bit of the seedy core with a teaspoon; it is what turns soft and slimy in the jar.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 10
Ingredients
For the cucumbers
For the pickling liquid
Shop this recipe on Amazon
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Peel the 3 ⅓ lb large cucumbers (yellow pickling or ordinary), halve them lengthways and scrape out the seeds with a teaspoon. Cut into 3–4 cm chunks.
15 minStep 2: Toss with the 2 tbsp fine salt in a bowl, cover and leave in the fridge overnight. Next day drain off the liquid that has collected and pat the pieces dry.
5 minStep 3: Sterilise four 500 ml jars and lids: wash in hot soapy water, then heat the jars in a 250°F oven for 15 minutes and boil the lids for 5 minutes.
20 minStep 4: Bring the 2 cups white wine vinegar (5–6% acidity), 1 cup water and 7 oz sugar to the boil, stirring until the sugar dissolves. Add the cucumber chunks and simmer for 2–3 minutes, just until they turn slightly glassy at the edges but still hold their shape.
5 minStep 5: Lift the cucumbers into the hot jars with a slotted spoon, layering in the 2 small onions, 2 tbsp yellow mustard seeds, 6 dill sprigs, 2 bay leaves, 1 tsp white peppercorns and 4 allspice berries.
5 minStep 6: Bring the liquid back to the boil and pour it over to cover by 1 cm. Seal at once with the hot lids and leave to cool; the lids should pop down as they seal.
3 minStep 7: Store sealed jars in a cool, dark place and wait 2 weeks before opening. Unsealed or opened jars go in the fridge and keep for 4–6 weeks; throw out any jar with a bulging lid, mould or an off smell.
1 min
Nutrition per serving
- Calories
- 90 kcal
- Protein
- 1 g
- Carbs
- 20 g
- Fat
- 1 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does senfgurken take?
- About 40 minutes in total: 30 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of large cucumbers (yellow pickling or ordinary)?
- Courgette, same weight (in salads, use young ones).
- What can I use instead of white wine vinegar (5–6% acidity)?
- Cider vinegar or rice vinegar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Baked cream potatoes
Thin potato slices and onion baked in fresh cream with plenty of garlic and coarse black pepper until tender and browned at the edges. Serve as a side dish with pizza or pasta, or as a snack with chilli and tomato sauce.
Fagioli all'uccelletto
Florentines are nicknamed mangiafagioli, bean-eaters, and this is the dish that earned it: creamy cannellini simmered in olive oil with whole sage leaves, crushed garlic and a little tomato. The name, 'little-bird style', comes from the sage and garlic once used to cook small game birds, though there has never been a bird in the pot. In trattorie it sits next to grilled meat as a side; served with crusty bread and greens it makes a full vegetarian supper. The beans should be soft and glossy in a thick, rust-coloured sauce. Chef's tip: let the sage and garlic sizzle gently in the oil before the tomato goes in; that scented oil is the whole flavour of the dish.
Italian
Orkney clapshot
Clapshot is the Orkney way with neeps and tatties: equal amounts of swede and potato mashed together with butter, chives and plenty of pepper, rather than served side by side. Islanders eat it with oatcakes and cheese, with mince, or alongside haggis on Burns Night. It is sweet, earthy and soft-orange. Chef's tip: dry the boiled vegetables in the hot pan before mashing, or the swede makes it watery.
British