Tangy Senfgurken German Mustard Pickles Recipe That Crunches
Senfgurken are traditional German mustard pickles made with cucumbers, mustard seeds, and spices.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 2 jars 1x
- Category: Pickles
- Method: Preserving
- Cuisine: German
- Diet: Vegetarian
Ingredients
Scale
- 1 kg small cucumbers
- 500 ml water
- 250 ml white vinegar
- 50 g sugar
- 20 g salt
- 2 tbsp mustard seeds
- 1 tbsp black peppercorns
- 2 bay leaves
- 1 onion, sliced
Instructions
- Wash cucumbers and trim ends.
- Combine water, vinegar, sugar, salt, mustard seeds, peppercorns, and bay leaves in a pot.
- Bring brine to a boil, then simmer for 5 minutes.
- Pack cucumbers and sliced onion tightly into sterilized jars.
- Pour hot brine over cucumbers, leaving 1 cm headspace.
- Seal jars and let cool to room temperature.
- Store in refrigerator for at least 3 days before serving.
Notes
- Use small, firm cucumbers for best texture.
- Adjust sugar and vinegar for preferred taste.
- Keeps refrigerated for up to 4 weeks.
Nutrition
- Serving Size: 100 g
- Calories: 30
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg