Senfgurken

A German pickle for ripe cucumbers, ones that have sat on the vine a little too long. I accidentally used Japanese cucumbers to make these but I hope they will still be okay. The salting is always a cool process to me, pulling out all that water. I let these set overnight in the fridge. This is from the Joy of Pickling. If you’re at all interested in pickling go buy this book. I love looking through it. Next for me is an Indian Cauliflower pickle.

5 pounds of ripe cucumbers, peeled
1/4 cup pickling salt (There’s a reason to use this pure salt. If you don’t have it run to Food City and buy a bag which will last you for more than 1 pickling season if you’re not putting up a ton of pickles.)
3 cups cider vinegar
1 1/2 cups of sugar
1 1/2 tablespoons whole yellow mustard seeds
2 teaspoons mixed pickling spices (I bought some at the Co-op.)

Slice the cucumbers in half vertically and scrape the seeds out. Slice each half into strips. Mix the strips in a bowl with the salt. Cover and leave at room temperature for 4-12 hours.

Drain the cucumber strips well; do not rinse them. IN a nonreactive pot, stir together vinegar, sugar, mustard seeds and spices. Add half the cucumber strips and bring mixture to a boil. Reduce the heat and simmer for 1 minute.

Ladle cucumbers into mason jars and cover with the hot liquid, leaving 1/2 inch head space. Repeat the cooking of the cucumbers with the second half of the cucumbers.

Boil the jars in a hot water bath for 10 minutes. Store at least 3 weeks before eating.