SENFGURKEN / MUSTARD PICKLES
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| Moms For Real Food Initiative's Senfgurken / Mustard Pickles |
So we took an old family recipe and jazzed it up for the Canadian pallet.
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Ingredients
3 1/2 - 4 lbs cucumbers (we used small pickling cukes.)
1/4 cup course salt (raw unprocessed salt)
1 1/2 cups white pickling vinegar
1 1/2 cups water (filtered)
1/2 lbs onions sliced thinly
5 tbsp Sugar (we used berry sugar)
2 tbsp mustard seeds
Garlic Cloves (enough for 1-3 per jar)
Fresh Dill
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| Moms For Real Food Initiative's Senfgurken / Mustard Pickles Brine |
DAY 1 (aka The Day before)
- Take your cucumbers, slice, peel (if desired, however we did not)and place into a bowl.
- Cover with 1 tbs of salt from your ingredients.
- Leave in the fridge over night.
DAY 2
- Drain (do not rinse) cucumbers.
- In a 3 quart pot, combine all other ingredients (except onions, cukes and garlic) and bring to a boil.
- In the meantime sterilize mason jars.
- Transfer cucumbers, garlic and onions into jar.
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| Moms For Real Food Initiative's Senfgurken / Mustard Pickles Cucumbers |
- Fill each jar with hot brine. (Use a ladle, and funnel. Leave 1 inch space on top, make sure to grab a little of all the chunky ingredients!)
- Place seals and screw tops on.
- We used a pressure canner, but a water bath would work just fine since the brine was already boiling.
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| Moms For Real Food Initiative's Senfgurken / Mustard Pickles |
- Pressure can for your altitude for 10 minutes, or water bath for 15.
- Remove and allow to cool on the counter.
- You'll be able to hear tops popping within an hour!
Moms For Real Food Initiative's Senfgurken / Mustard Pickles Canned
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