Ready in 45 minutes
From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
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.
KaliMa 5y agoexcellent recipe - however I used only half of the sugar mentioned. Great taste! Just they way they are served in Germany.
mallard 7y agoThis 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.
dawnrw 7y ago[I posted this recipe.]