German Mustard Pickles – Senfgurken

A nostalgic recipe for a German snack/appetizer and is a common homemade staple item. It’s flavours are a combination of sour and sweet, and are sometimes served alongside barbecued meats or as an accompaniment for dinner.


2 kg cucumber
½ litre white wine vinegar
½ litre water
500g sugar
1 tablespoon mustard seeds
3 tablespoons salt
1 onion, cut into rings
1 bunch dill


Peel cucumbers, quarter and remove seeds. Cut into 5 cm pieces, layer along with the onion and dill in pickling jars.

Add water, vinegar, sugar, salt, mustard seeds and cook 3 minutes and fill jar to 0.5 cm below the rim. Close immediately. (Let pickle for at least 5 days!)