Senfgurken (Danish) or Slippery Jim's
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| oldnewgreenredo |
These were always on the table in my childhood. Perfect on summer sandwiches, a lightly sweet pickle made from overripe or large cucumbers.
You basically use the outside of the cucumbers and not the center seeded parts.
I did a nice batch of dills, but so many of the cucumbers were too big, or too round, so I peeled them and 'gutted' the inside if they had large seeds.
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| oldnewgreenredo |
This is a medium Pyrex bowl so about 5-6 cups of thin sliced peeled cucumbers.
The slices are soaked in cold water and I added about 2 tsp of canning salt and stir. Cover and let sit out overnight, covered with a cloth. Rinse very well in the morning and let drain.
Make your brine:
2 cups of white vinegar
1 cup of water
1 cup of sugar
1/2 tsp of Yellow Mustard seeds
1-2 tsp. of pickling spices
4 whole cloves
You will also need canning salt 1/2 tsp per pint
and 1/2 slice of a medium onion per pint jar
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| oldnewgreenredo |
Bring your brine to a boil, add the drained and rinsed cucumbers.
Bring back to a boil, then time 3 minutes to finish cooking the cucumbers.
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| oldnewgreenredo |
Have your clean lids in a boiling hot water bath, and your clean jars in a 220 degree oven.
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| oldnewgreenredo |
Fill your hot jars with the hot cucumbers, add salt, 1/2 slice of onion and then fill with extra brine to within a 1/2" of the top.
Wipe your rims, and seal with sterile lids. Tighten and cover jars with clean cloths to cool.
If your jars don't seal, keep in refrigerator, if they seal store in a cool dark place.
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| oldnewgreenredo |
Classic slippery cucumbers perfect with any cold meat open-faced sandwich or appetizer. This is my favorite on cold turkey, chicken or sliced roasted pork.
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| oldnewgreenredo |
This made 2 pint jars and also a 1/2 jar to eat right away. One to eat and two on the shelf, perfect!
They really are lovely. And a nod to my
Danish heritage!
Nyd og Spis!
Enjoy and Eat!
Thank you for your cooperation,
Sandi
Sandi
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It seems like homemade cucumbers are trending right now! My mother used to make them, I've always shied away from making preserves, or anything jarred, but yours sure sound good!
ReplyDeleteJenna
Hi, thanks, they are quite mild, and also not tough, since they are skinless...a nice change. Thanks for visiting.
DeleteThanks Sandi for dropping by for a visit today. Great cucumber preserving post today.
ReplyDeleteJoy
Hi, Joy, they are delicious, we will have some today with turkey breast sandwiches. Hugs, Sandi
DeleteHi Sandi,
ReplyDeleteI bet these are good. Great for summer enjoyment.
Hugs,
Kris
Hi, Kris, they really are, you home is looking so wonderful, I'm glad you are done for the moment!
DeleteI've never heard of them, but based on the ingredients, I'm sure I'd like them!
ReplyDeleteHi, Amy...very delicate and lightly spiced, my grandmother always served this with liver pate' or sliced fowl on sandwiches. Thanks for stopping by, Sandi
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