Homemade German Mustard Pickles (Senfgurken) Recipe

• For the Pickles
• 4 1/2 lbs pickling cucumbers or 4 1/2 lbs English cucumbers
• 1 onion, sliced
• fresh dill weed, sprigs
• For the Brine
• 2 cups white wine vinegar
• 2 cups water
• 2 1/2 cups sugar
• 1 tablespoon yellow mustard seeds
• 6 juniper berries
• 1/2 teaspoon whole coriander seed
• 1/2 teaspoon whole black peppercorn
• 1/4 teaspoon whole caraway seed
• 1/4 teaspoon dill seed
• 1/2 teaspoon whole allspice
• 1 crumbled bay leaf
• 4 whole cloves
• 1/8 teaspoon powdered ginger
• 2 tablespoons salt

1. Peel 4 1/2 pounds cucumbers, cut them in half lengthwise, scrape out the seeds, and then cut into 1/2-inch chunks.
2. Layer them in 2 to 3 clean quart canning jars together with some sliced onion and fresh dill sprigs.
3. In a large nonreactive (no aluminum) saucepan, make the brine by bringing 2 cups white-wine vinegar, 2 cups water, 2 1/2 cups sugar, 1 tablespoon yellow mustard seed, 6 juniper berries, 1/2 teaspoon whole coriander, 1/2 teaspoon whole black peppercorns, 1/4 teaspoon whole caraway, 1/4 teaspoon whole dill seed, 1/2 teaspoon whole allspice, 1 crumbled bay leaf, 4 whole cloves, 1/8 teaspoon powdered ginger and 2 tablespoons salt to a boil. Cook for 3 minutes or until sugar and salt are dissolved.
4. Pour the hot brine over the cucumbers in the jars to within 1/4 inch of the rim of the glass. Close immediately. Store in a cool spot or refrigerator. If you do not want to process further, keep them refrigerated and they should last for a couple of weeks (see the Note, below).
5. They are ready to eat after 24 hours but the flavors get stronger as they age.
6. Note: Some people say that the pickles made this way (raw pack) keep for several months without further processing. As they cool, a vacuum creates a seal, much like cooking in a water bath.
7. Generally, I prefer to process or can anything I do not want to refrigerate. If you want to can these pickles they will become softer but keep for months on the shelf.

pickles, pickling cucumbers, onion, dill, brine, white wine vinegar, water, sugar, yellow mustard seeds, berries, whole coriander seed, whole black peppercorn, caraway seed, dill, whole allspice, bay leaf, cloves, powdered ginger, salt

Taken from www.food.com/recipe/homemade-german-mustard-pickles-senfgurken-recipe-530475 (may not work)