Senfgurken - Ripe Cucumber Pickles

3 reviews, 4.3 star(s). 100% would make again

Ready in 45 minutes

From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.


12 large cucumbers; very ripe
1/2 cup Salt
4 1/2 cups Water
6 cups Sugar
1 quart Vinegar
2 tablespoons mustard seeds
1 tablespoon Cloves
1 Cinnamon

Original recipe makes 4



Wash cucumbers; peel, cut in halves lengthwise and scoop out seeds.

Let stand overnight in a brine made of the salt and water.

Drain very well and cut into pieces.

Tie spices into a cheesecloth bag.

Bring sugar, vinegar and spice bag to a boil; add cucumbers and boil until cukes begin to look transparent but are still crisp.

Fill sterilized jars and seal.

Verified by stevemur
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excellent recipe - however I used only half of the sugar mentioned. Great taste! Just they way they are served in Germany.
KaliMa 5y ago

This recipe is great but I made my second batch with 4 cups of sugar and it was much better, I may even try it with three cups next time. I also put half a teaspoon of mustard seed into each jar for looks and taste. It's as close as you'll get to the original store bought senfgurken.
mallard 7y ago

[I posted this recipe.]
dawnrw 7y ago

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