Name: Senfgurken
Ingredients: Peel and quarter lengthwise the cucumbers. Cut in length to suit; pint jars 9is okay for quarts - if too long they get stringy ),; remove seeds, retain only the flesh portion. Using a non-reactive; pan ( plastic food pail is okay ) sprinkle liberally with pickling; salt. Cover with a cloth and leave overnight.

Senfgurken

Ingredients

Peel and quarter lengthwise the cucumbers. Cut in length to suit
pint jars 9is okay for quarts - if too long they get stringy ),
remove seeds, retain only the flesh portion. Using a non-reactive
pan ( plastic food pail is okay ) sprinkle liberally with pickling
salt. Cover with a cloth and leave overnight.

Instructions

Next day. Remove the cucumber from the salting - do NOT wash. Boil in 5% white vinegar for 5 minutes. Drain the cucumber, do NOT wash. Place in jars. Layer with sections of onion, bay leaf, mustard seed, pepper corns and dill. 1 TB Mustard seed / quart bottle 2 Bayleafs / quart 1 T whole black peppercorns / quart 3 pcs 1/8 of medium onion Make pickle of 1/2 L white wine vinegar to 250g sugar Bring to boil, keep it simmering, pour over pickles till covered leave headspace of 1/2 pints, 1" quarts. Remove excess pickles if headspace or pickle immersion is violated. Lid up the jars and BWB 15 minutes for pints, 20 minutes for quarts. Set aside for 6 months to allow flavours to mature.