German Pickles - Senfgurken

• Vegan
• Gluten free

• Produce

  • 4 Cucumbers, large
  • 1 Dill, Fresh
  • 1 Onion, small

• Baking & Spices

  • 1 Mustard seed
  • 4 1/2 tsp Salt
  • 4 1/2 tsp Sugar

• Oils & Vinegars

  • 2 1/2 cups Vinegar

• Liquids

  • 2 1/2 cups Water

• Tools & Equipment

  • 4 Mason jars

Found on nourishedsimply.com

Description

Ingredients

• 4 large cucumbers
• 2½ cups water
• 2½ cups vinegar (I use white vinegar)
• 4½ teaspoons salt
• 4½ teaspoons sugar
• Mustard seed - 1 tsp per jar
• Fresh dill - 2-3 sprig per jar
• 1 small onion, sliced
• 4 mason jars

Directions

• Peel cucumber and remove seeds with a spoon.
• Cut cucumber into ¼-1/2 inch strips.
• Layer cucumber slices in a large pot.
• Salt each layer.
• Cover with a plate and something heavy for weight.
• Refrigerate 24-48 hours.
• When ready to pickle, pour off water, dry with a paper towel.
• Pack into jars onion, cucumber, mustard seed, and dill.
• Juice: bring water, vinegar, salt and sugar to a boil.
• Pour hot juice into packed jars.
• Let jar cool completely and then place into refrigerator.
• Can be stored in the refrigerator for a few months.