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Senfgurken?....  RSS feed

 
pollinator
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Location: RRV of da Nort
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Didn't find this particular recipe when searching the forums.  Our pickling tends to focus on standard ripe pickling cucumbers.  And then fall arrives bringing the first frosts and amazing what was hiding below the leaves and in the grass that one didn't see before.  Some of these over-ripe cucumbers are best used for seed saving, but others are still pretty firm, just large and over-ripe.  So I came across this recipe that worked pretty well for those beyond-optimal cukes.  (I used a tea ball instead of cheesecloth bag for the spices.) Anybody heard of them before or see them listed here previously?    From    http://www.food.com/recipe/senfgurken-ripe-cucumber-pickles-257152
Senfgurken.JPG
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Location: Ellisforde, WA
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I think my aunt gave my mother a jar of these. They were good. That was about 35 years ago. I think they tasted a lot like watermelon rind pickles.
I wonder if they could be lacto-fermented. I don't know how to convert a recipe.
 
John Weiland
pollinator
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Yeah...they certainly looked like watermelon rind pickles, but were actually more crisp than I had expected.  I would have thought the boiling would turn them to mush, but erred on the side of caution and just stopped shy of translucent.  Going to set up another batch this weekend along with residual Hungarian Wax peppers and maybe some cumin and carrots added to the mix in some separate batches.
 
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Location: Northern Germany (Zone 8a)
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there are german pickled cucumbers that need to be soft. this recipe sounds like they need to be soft.

AFAIK, the tradition senfgurke (mustard cucumber) is lactofermented cucumbers with some added mustardseed.
 
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