Senfgurkenripecucumberpickles Recipes

SENFGURKEN - RIPE CUCUMBER PICKLES

Steps:

• 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.

HOMEMADE GERMAN MUSTARD PICKLES (SENFGURKEN) RECIPE

Steps:

• Peel 4 1/2 pounds cucumbers, cut them in half lengthwise, scrape out the seeds, and then cut into 1/2-inch chunks.
• Layer them in 2 to 3 clean quart canning jars together with some sliced onion and fresh dill sprigs.
• In a large nonreactive (no aluminum) saucepan, make the brine by bringing 2 cups white-wine vinegar, 2 cups water, 2 1/2 cups sugar, 1 tablespoon yellow mustard seed, 6 juniper berries, 1/2 teaspoon whole coriander, 1/2 teaspoon whole black peppercorns, 1/4 teaspoon whole caraway, 1/4 teaspoon whole dill seed, 1/2 teaspoon whole allspice, 1 crumbled bay leaf, 4 whole cloves, 1/8 teaspoon powdered ginger and 2 tablespoons salt to a boil. Cook for 3 minutes or until sugar and salt are dissolved.
• Pour the hot brine over the cucumbers in the jars to within 1/4 inch of the rim of the glass. Close immediately. Store in a cool spot or refrigerator. If you do not want to process further, keep them refrigerated and they should last for a couple of weeks (see the Note, below).
• They are ready to eat after 24 hours but the flavors get stronger as they age.
• Note: Some people say that the pickles made this way (raw pack) keep for several months without further processing. As they cool, a vacuum creates a seal, much like cooking in a water bath.
• Generally, I prefer to process or can anything I do not want to refrigerate. If you want to can these pickles they will become softer but keep for months on the shelf.

JAGERSCHNITZEL

Steps:

• In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
• Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.