Senfgurkenripecucumberpickles Recipes

SENFGURKEN - RIPE CUCUMBER PICKLES

Senfgurken - Ripe Cucumber Pickles image

Have any of those hidden cucumbers revealed themselves now that the garden is nearly done? Cooking time approximate. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

Provided by Molly53

Categories Low Protein

Time 12h15m

Yield 3 quarts

Number Of Ingredients 8

Ingredients

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 whole cloves
1 cinnamon stick

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.

Nutrition Facts : Calories 1827.7, Fat 3.9, SaturatedFat 0.6, Sodium 18905.4, Carbohydrate 447.7, Fiber 7.9, Sugar 420.4, Protein 9.8

HOMEMADE GERMAN MUSTARD PICKLES (SENFGURKEN) RECIPE

Homemade German Mustard Pickles (Senfgurken) Recipe image

If you have a soft spot for Senfgurken, then try this homemade German pickle recipe with mustard, dill and other spices. These pickles are unlike most you are probably familiar with in that the cucumbers are peeled and cut into chunks before being packed in brine. Use pickling cucumbers for canning, which keep their shape, or English cucumbers to make these refrigerator pickles that will keep for a couple of weeks. If you want to can them for longer storage, I provide links to instructions, below. Also known as Spreewälder Gurken, these homemade pickles are famous as a specialty of Berlin. Makes 2 to 3 quarts Homemade German Pickles. Posted from www.thespruce.com

Provided by queen_jane

Categories German

Time 2h

Yield 3 quarts

Number Of Ingredients 17

Ingredients

4 1/2 lbs pickling cucumbers or 4 1/2 lbs English cucumbers
1 onion, sliced
fresh dill weed, sprigs
2 cups white wine vinegar
2 cups water
2 1/2 cups sugar
1 tablespoon yellow mustard seeds
6 juniper berries
1/2 teaspoon whole coriander seed
1/2 teaspoon whole black peppercorn
1/4 teaspoon whole caraway seed
1/4 teaspoon dill seed
1/2 teaspoon whole allspice
1 crumbled bay leaf
4 whole cloves
1/8 teaspoon powdered ginger
2 tablespoons salt

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

Jagerschnitzel image

This is a delicious dish I ordered again and again when I was stationed in Germany with the Army. It is best served with French fries to clean up the remaining gravy and a nice garden salad.

Provided by DSPIRAL73

Categories World Cuisine Recipes European German

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

1 cup bread crumbs
1 tablespoon all-purpose flour
salt and pepper to taste
2 tablespoons vegetable oil
4 pork steaks or cutlets, pounded thin
1 egg, beaten
1 medium onion, diced
1 (8 ounce) can sliced mushrooms
1 ½ cups water
1 cube beef bouillon
1 tablespoon cornstarch
½ cup sour cream

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.

Nutrition Facts : Calories 555.6 calories, Carbohydrate 29.9 g, Cholesterol 157 mg, Fat 33.5 g, Fiber 3 g, Protein 32.9 g, SaturatedFat 12.2 g, Sodium 682.8 mg, Sugar 4.4 g

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