Senfgurken, mustardy pickled cucumbers popular in Germany, are warriors in the battle of the summer squash. Vengeance will be mine!
We all know the war — summer squash vs. you. One day, you’re harvesting tiny cucumbers and zucchini, some even with their blossoms still on the fruit. You look carefully every day or so, removing the young, tender squash from their vines.
But lurking under the trap doors, hidden down in the tangle of vines just out of reach, is a terrible creature biding its time until it can swell up and take over the garden: a monster zucchini or a yellowing, bloated, misshapen cucumber.
Overgrown zucchini can be used for quick bread, of course, but I’ve always felt slightly ashamed of the bloated cucumbers. After all, what could I do with them? Discarded, they are sending the wrong message to the rest of the plants, that one can escape the gardener’s scythe if one just hides long enough. And then, if composted juuuuuuuust right (i.e., not correctly) your seeds will germinate and you will live again, muwahahahahahahh!
This vegetable revolt went unchecked in my garden until I discovered senfgurken, which magically transforms the yellowing cukes into mustard-spicy sweet pickles similar to watermelon rind pickles. Indeed, they are less work than watermelon rind pickles, too, and you don’t have to collect a bunch of sticky, hard-to-peel rinds.
This year, I grew quite a few cornichons, which immediately slipped beyond my control. Cornichons, tiny french cucumbers, do not fare well when let go:
Use very yellow, very bloated, horrible-tasting, late summer cucumbers for this recipe. My cornichons didn’t yellow beyond this point, but the pickling cucumbers did. Any yellow-bellied cur of a slicing cucumber will be a marvelous martyr on the battlefield.
Oh, and the seeds? Save them for planting next year, so the war can continue. And then you won’t have to fund it with money for schools or public programs!
Senfgurken Mustard Pickles
(Adapted from several recipes, including Linda Ziedrich’s Joy of Pickling)
Makes 8-9 half-pints or 4 pints
- 5 lbs. large yellowed (overripe) cucumbers
- 1/4 cup pickling salt
- 3 cups cider or white wine vinegar
- 1 1/2 cups sugar
- 2 tablespoons pickling spices, separated into two equal piles
- 2 tablespoons white mustard seeds, separated into two equal piles
Peel cucumbers, halve, and scoop out the seeds (save for next year’s planting). Cut into strips about an inch wide, and cut the largest pieces in half. Salt slices, and soak overnight on the counter (or for 8-12 hours) until the cucumbers are pliable.
Drain the cucumber slices, but do not rinse. Bring your water bath canner up to a boil and prepare your jars, lids and rings. Since you will be boiling them for 10 minutes, you do not need to sterilize the jars, but do wash well.
Combine the vinegar, sugar, and half of the mustard and pickling spices in a medium-sized pot, and bring to a boil.
Reduce the heat, then add about half of the cucumbers to the brine. Let simmer for one minute. Then remove the slices with a slotted spoon and place in the jars with the aid of a wide-mouthed canning funnel. Once all the cucumbers are in the jars, fill to 1/2 inch from the top with the hot brine, including as many of the spices as you can. Remove air bubbles in each jar with a plastic knife or chopstick, packing the slices down well, and rearrange any slices floating with their tails pointed upward and well out of the brine. Wipe jar mouths and adjust lids and rings.
Add the remaining spices to the leftover brine, then bring to a boil again and repeat procedure with the rest of the cucumbers.
Process in boiling water bath for 10 minutes. (Linda Ziedrich suggests low-temperature pasteurization for 30 minutes at 180 to 185 degrees as an alternative to boiling.)
Once cool, check the seal on the jars and refrigerate any that did not seal. Remove the rings and keep jars in a cool, dark place for 3 weeks before eating your pickles.
Serve with ham or other cured meats, pork roast, sausage, or cheddar cheese.