Senfgurken (Pickled Gherkins) is a traditional German method for pickling and preserving small cucumbers (gherkins). The full recipe is presented here and I hope you enjoy this classic German version of: Pickled Gherkins (Senfgurken).
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Ingredients:
2kg small cucumbers (about finger length)
6 large onions, finely diced
3 bunches of dill, finely chopped
5 borage leaves, finely chopped
500ml white wine vinegar
750g prepared mustard, medium hot
250g sugar
2 bay leaves, ground
2 garlic cloves, finely chopped
1 tbsp black pepper, ground
Method:
Wash the cucumbers, trim off any stem then dry well. Meanwhile, combine the vinegar, mustard, sugar, dill, borage and onions in a pan. Bring the mixture to a boil then add the bayleaves, garlic and black pepper. Return the mix to a boil and stir to combine before adding the cucumbers.
Return to a gentle boil and cook, turning the cucumbers gently, for about 10 minutes, or until they are tender. Take the mixture off the heat then spoon the cucumbers into jars that have been sterilized and warmed in an oven heated to 110°C for 15 minutes. Spoon the liquid in the pan over the cucumbers until the jars are full then seal with vinegar-proof lids, allow to cool and store in a cool, dark, cupboard for at least 4 weeks before opening.
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