📝 About This Recipe
A beloved staple of German pantry culture, Senfgurken are peeled, deseeded cucumbers preserved in a golden, aromatic mustard brine. Unlike standard dill pickles, these offer a refined balance of mellow sweetness, sharp vinegar, and the warming heat of yellow mustard seeds. They are an essential accompaniment to hearty German roasts and cold platters, bringing a bright, crunchy acidity that cuts through rich flavors perfectly.
🥗 Ingredients
The Cucumbers
- 2 kg Large Pickling Cucumbers (Schmorgurken) (firm, large cucumbers; peeled and deseeded)
- 3 tablespoons Kosher Salt (for drawing out moisture)
The Pickling Brine
- 500 ml White Wine Vinegar (5-6% acidity)
- 500 ml Water (filtered)
- 300 grams Granulated Sugar (adjust slightly for desired sweetness)
- 4 tablespoons Yellow Mustard Seeds (the star of the flavor profile)
- 1 teaspoon Black Peppercorns (whole)
- 5-6 pieces Allspice Berries (whole)
- 3 pieces Cloves (whole)
- 3 pieces Bay Leaves (dried or fresh)
- 1/2 teaspoon Turmeric Powder (for a vibrant golden color)
Aromatics for the Jars
- 150 grams Pearl Onions (peeled and halved)
- 2 inch piece Fresh Horseradish (peeled and sliced into thin matchsticks)
- 4-5 heads Fresh Dill Blossoms (optional, for traditional aesthetics)
👨🍳 Instructions
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1
Begin by washing the cucumbers thoroughly. Use a vegetable peeler to remove all the skin, then slice them in half lengthwise.
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2
Using a metal spoon, scrape out all the seeds and the watery pulp from the center of each cucumber half, leaving only the firm flesh.
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3
Cut the cucumber halves into uniform bite-sized pieces, roughly 1-inch squares or thick crescent slices.
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4
Place the cucumber pieces in a large glass or ceramic bowl. Sprinkle with the 3 tablespoons of salt and toss well to coat. Cover and let sit at room temperature for at least 12 hours (ideally overnight) to draw out excess water.
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5
After the resting period, drain the cucumbers in a colander. Rinse them briefly under cold water to remove excess salt, then pat them dry with a clean kitchen towel.
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6
In a large stainless steel pot, combine the white wine vinegar, water, sugar, mustard seeds, peppercorns, allspice, cloves, bay leaves, and turmeric.
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7
Bring the brine mixture to a rolling boil over medium-high heat, stirring until the sugar is completely dissolved.
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8
Add the prepared cucumber pieces, pearl onions, and horseradish matchsticks to the boiling brine.
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9
Reduce the heat and simmer gently for about 3-5 minutes. The cucumbers should become slightly translucent but must remain firm and keep their 'snap'.
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10
While the cucumbers simmer, sterilize your canning jars and lids by boiling them in water or placing them in a 100°C (212°F) oven for 10 minutes.
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11
Using a slotted spoon, pack the hot cucumbers, onions, and spices into the sterilized jars. Place a dill blossom in each jar if using.
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12
Pour the hot brine over the cucumbers, ensuring they are completely submerged and leaving about 1/2 inch of headspace at the top.
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13
Wipe the rims of the jars with a clean, damp cloth, seal tightly with the lids, and turn the jars upside down for 5 minutes to create a vacuum seal (or process in a water bath for 10 minutes for long-term shelf stability).
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14
Allow the jars to cool completely. Store in a cool, dark place for at least 2 weeks before opening to allow the flavors to fully develop.
💡 Chef's Tips
Always use 'Schmorgurken' or large field cucumbers; standard thin-skinned English cucumbers are too watery and will turn mushy. Don't skip the salting step, as this is the secret to achieving the signature 'crunch' of a true German Senfgurke. If you prefer a spicier kick, add a few dried chili flakes or a teaspoon of brown mustard seeds to the brine. Ensure your vinegar has at least 5% acidity to ensure safe preservation and the correct tangy flavor profile. If the brine looks cloudy after a few days, don't worry—this is often just the mustard seeds and turmeric settling.
🍽️ Serving Suggestions
Serve chilled alongside a classic 'Abendbrot' (German evening bread) with rye bread, butter, and cold cuts. They are the perfect acidic contrast to a rich 'Königsberger Klopse' (meatballs in caper sauce). Finely dice them to create a gourmet homemade remoulade sauce for fried fish. Pair with a crisp German Riesling or a cold Pilsner to complement the sweet-sour brine. Accompany a hearty Schweinebraten (Roast Pork) to cut through the fattiness of the meat.