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Senfgurken

herbal.chef's picture
Ingredients
  Ripe cucumbers 12 Large
  Salt 1⁄2 Cup (8 tbs)
  Cider vinegar 1 Quart
  Sugar 2 Pound
  Sliced fresh horseradish 1⁄3 Cup (5.33 tbs)
  Red peppers 4
  Mustard seed 1⁄4 Cup (4 tbs)
  Bay leaves 2
  Cinnamon sticks 2
  Whole cloves 1 Tablespoon
Directions

Peel the cucumbers, cut them in half lengthwise and scrape out the seeds.
If desired, cut into quarters.
Sprinkle on the salt and let stand overnight.
Drain the cucumbers, rinse them in cold water, drain again and dry.
Boil for five minutes the vinegar, sugar, horseradish and the spices (which have been tied loosely in a cheesecloth bag).
Stir until sugar dissolves.
Add cucumbers and return to boiling.
Discard the spice bag.
Pack the pickles at once into sterilized jars.
Seal.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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