Zxcvbob 2011-01-27 02:13:06
I’m cleaning out my garden this weekend; it all went to h*** while I was
out of town for a week a couple of weeks ago. Amoungst all the weeds and
dying vines, I’ve found some big yellow cucumbers. So naturally, I want to
pickle them rather than throw them out.
I’ve searched on google for a senfgurken recipe, and they are all
different. The only thing common is most call for peeled ripe cucumbers.
Is “senfgurken” just a generic name for any pickle made with ripe yellow
cucumbers, or is it something specific? Are they supposed to be crisp or
fully cooked and soft? Sour, half-sour, or sweet-sour?
I know Eric Decker makes senfgurkens, but iirc his recipe depends mostly on
black pepper for the spice. I love black pepper, but for some reason it
doesn’t taste right to me in pickles.
I may peel, seed, and lime the pickles. Cut them into chunks and then
follow Eric’s recipe but spice it differently, I dunno. Use mustard and
cinnamon for the main spices.
Wayne boatwrig 2011-01-27 02:15:40
Traditional German Senfgurken
(ripe yellow cucumber pickles)
Peel and quarter lengthwise the cucumbers. Cut in lengths to suit height
of pint jars, or cut in smaller lengths to fit width of jars. Remove
seeds and pulp, retaining only fleshy portion. In non-reactive pan or
bowl, place layers of cucumber pieces, sprinkling each layer liberally
with pickling salt. Cover with a cloth and leave overnight.
Next day, remove the cucumber from the salting and drain, but do NOT
wash. Place cucumber pieces in one layer in a non-reactive skillet,
cover in 5% white vinegar and boil gently for 5 minutes. Drain cucumbers
thoroughly, but do NOT wash. Place in jars, layering with the following
1- teaspoon mustard seed
teaspoon whole black peppercorns
1 teaspoon dill seed note: a whole fresh dill head may be
teaspoon dill weed used in place of the dill seed and dill
2 pieces (each 1/8 medium onion), sliced from root to stem end
Make the following pickling solution:
litre white wine vinegar
250 grams granulated sugar
Bring pickling solution to a boil, keep it simmering, and pour over
pickles till covered. Leave inch headspace in pint jars. Lid up the
jars and BWB 15 minutes.
Set pickles aside in a cool dark place for six months to allow flavours
to mature. (It’s been reported that these pickles have a shelf life of
seven years!) I can’t imagine they would last that long.
Zxcvbob 2011-01-27 02:15:42
Thanks. This is Eric’s recipe, with the addition of dill. I made
something similar, but I spiced it with with dark mustard seed, cinnamon,
and yellow hotdog mustard.
Emarkpreston 2011-01-28 17:54:24
Don’t leave home without it:
COUNCIL REGULATION (EEC) No. 2081/92
APPLICATION FOR REGISTRATION: Art 5 ( ) Art. 17(X)
PDO ( ) PGI (X )
National application No. III B 5 – 9522/1-11 (5) -10 III 4-31 0556/96
1. Responsible department in the Member State :
Name : Bundersministerium der Justiz
Address: Heinemannstr. 6, D 53175 Bonn
Tel: 0228-58-0 Fax: 0228-58-4525
2. Applicant group :
Name : Spreewaldverein e.V.
Address : Postbautenstr.8,
D-15907 L bben
(a) Name: Pro-agro Verband zur F rdenrung der
Agrar-und Ern hrungswirtchaft des Landes Brandenburg
(b) Address: Arthur-Scheunert-Allee 40
14558 Bergholz-Rehbr cke
Composition : producer/processor (X). other ( )
3. Name of product : Spreewalder Merrettich
4. Type of product : (see list in Annex VI) 1.6 (vegetables, fresh or
5. Specification : summary of requirements under Art. 4(2)
(a) name: see Spreew lder Meerrettich (“Spreewald Horseradish”)
(b) description: Fresh horseradish is grown in the Spreewald area by
controlled organic production methods in accordance with the
Brandenburg Ministry for Food, Agriculture and Forests’ guideline of
18 May 1995 on aid for the introduction of controlled organic
production of fruit and vegetables.
The processed product consists of grated horseradish mainly from the
Spreewald area, with added vegetable oil, citric acid and
(c) geographical area: In view of the soil conditions and other climatic
factors which combine to produce the special characteristics of the
fresh product, particularly its distinctive flavour, and of the
traditional recipes and processing methods used, the geographical area
is restricted to the Spreewald economic region.
This extends, to the north, along the border of the Dahme-Spreewald
district from the Spree-Neisse rural district border to the northern
boundary of M nchehofe village, crossing the Dhame-Spreewald rural
district following the northern boundaries of M nchehofe,
M rkisch-Buchholz, Halbe and Freidorf villages up to the western
border of Dahme-Spreewald rural district. To the west, the Spreewald
economic region is edged by parts of the Dahme-Spreewald and
Oberspreewald-Lausitz rural district boundaries and Freidorf and
Bronkow village boundaries. The southern border runs along the
southern boundaries of Calau and Altd bern districts
(Ostspreewald-Lausitz rural district) and Drebkau and Neuhausen
districts (Spree-Neisse rural district). To the east, the Spreewald
economic region is marked out by the eastern boundary of Neuhausen and
Peitz districts and the western border of Schenkend bern district
(also the boundary line of Spree-Neisse rural district).
(See map enclosed for your information).
(d) proof of origin: The fresh product comes exclusively from growing
areas in the Spreewald region and is processed in accordance with 4(b)
above in holdings located within the Spreewald region monitored by the
Brandenburg Ministry for Food, Agriculture and Forests.
(e) method of production: Any processing follows traditional recipes that
have been handed down from generation to generation (see 4(b) above)
and uses traditional preservation methods. The grating process has
been optimised so as to preserve the structure of the cellular tissue
and prevent excess moisture loss.
(f) link: The unique soil structure in the Spreewald economic region
(basically peat with some clay and fine silt deposits, constant
relatively high moisture content) and its special micro-climate
provides favourable conditions for growing horseradish. For centuries
farms in this area have been producing horseradish and selling the
fresh product or marketing a processed product bottled in accordance
with traditional recipes. “Spreew lder Meerrettich” has its own
distinctive (notably sharp and uniquely piquant) flavour which
identifies it beyond all doubt as coming from the Spreewald region.
Therefore processing in the Spreewald area is particularly important,
as this guarantees that traditional preservation and processing
methods are used. The horseradish growers and processors in the
Spreewald area follow processing guidelines which ensure quality and
which are monitored by independent inspectors.
(g) inspection body:
name : Ministerium f r Ern hrung, Landwirtschaft und Forsten
des Landes Brandenburg
address: Heinrich-Mann-Allee 103, 14773 Potsdam
(h) labelling : Obligatory designation: “Spreew lder Meerrettich” –
geographical indication (in addition to the legal
(i) national requirements (if any) :
EC No: G/DE/562/26.01.94
Bob pastorio 2011-01-28 17:54:40
Hey, Mark. What sort of fool are you playing this time? And why?
This is the another non-responsive post where you’ve snipped the
question and supplied witless nonsense. The subject here is mustard
pickles and that’s not what the German horseradish note you posted is about.