Senfgurken Ripe Cucumber Pickles
Unlock the vibrant, tangy flavors of *Senfgurken Ripe Cucumber Pickles*, a traditional German-style pickle recipe that transforms ripe cucumbers into a zesty delight! Perfect for those cucumbers that have matured to a golden-yellow hue or softened on the vine, this recipe combines robust ingredients like yellow mustard seeds, black peppercorns, and fragrant bay leaves with a touch of sweetness from sugar and vinegar. The magic begins as the cucumbers are salted to draw out moisture, then immersed in a warm, spiced brine that infuses every crisp bite with bold, aromatic flavors. Layered with thinly sliced onion and optional fresh dill for added depth, these homemade pickles are quick to prepare and ready to enjoy after just 48 hours of marinating in the fridge. Ideal as a snack, a topping for sandwiches, or a zippy side to rich dishes, these pickles are a must-try for lovers of tangy, homemade preserves.
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Recipe Information
Ingredients
- 4 large Ripe cucumbers (yellow or green-skinned)
- 2 tablespoons Coarse salt
- 4 cups Water
- 2 cups White vinegar
- 1 cup Sugar
- 2 tablespoons Yellow mustard seeds
- 1 tablespoon Whole black peppercorns
- 3 whole Bay leaves
- 3 sprigs Fresh dill (optional, for added flavor)
- 1 medium Onion, thinly sliced
Instructions
Peel the ripe cucumbers, cut them in half lengthwise, and scoop out the seeds using a spoon. Cut the cucumber halves into large chunks or wedges, about 2 inches (5 cm) long.
Place the cucumber pieces in a large bowl and sprinkle with the coarse salt. Let them sit for 2 to 3 hours to draw out excess moisture. Drain and rinse the cucumber pieces thoroughly under cold water, then set aside.
In a medium saucepan, combine the water, white vinegar, sugar, mustard seeds, black peppercorns, and bay leaves. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar dissolves.
Reduce the heat and simmer the brine for 5 minutes to allow the flavors to meld together, then remove it from the heat and let it cool slightly.
In sterilized glass jars, layer the cucumber pieces, thinly sliced onion, and fresh dill (if using). Pack the jars fairly tightly but leave enough space for the brine to cover all the contents.
Pour the warm brine into the jars, ensuring the cucumbers are fully submerged. Leave about 1/2 inch (1.25 cm) of headspace at the top of each jar. Discard the bay leaves or leave them in the jars for added flavor.
Seal the jars with sterilized lids and let the pickles cool to room temperature. Once cooled, transfer the jars to the refrigerator.
Allow the pickles to marinate for at least 48 hours before serving to let the flavors develop. These pickles are best enjoyed within 2 to 4 weeks and should be stored in the refrigerator.
Nutrition Facts
Calories |
1204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 13320 mg | 579% | |
| Total Carbohydrate | 262.6 g | 95% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 226.3 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2535 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
