Senfgurke (Easy Refrigerator Pickles)

One of the coolest things about where I live is the area south of Berlin known as Spreewald. The Spreewald is an area where the Spree river, which runs through the center of Berlin, splits into a bunch of canals. It is a beautiful area with rich soil and lots and lots of fresh vegetables - especially cucumbers.

Spreewald is really famous for one thing - its pickles. A few weeks ago we went down there to go canoeing and much to my delight the little town we visited was having a festival (though not to my delight was the fact that I realized I had no memory card in my camera). Lining the street were little stands with people selling locally brewed beer, home grown veggies, smoked fish and of course - Pickles. And these pickles really were amazing! My absolute favorite were the Senfgurke - mustard pickles - spicy and sweet and made with big pieces of ripe cucumber. The flavor of them reminded me so much of the sweet refrigerator pickles my Grandma Neldeen used to make us from the cucumbers in her garden in Oklahoma.

They are super quick to make and so delicious. They are just slightly sweet, and they keep their crunch. You could also include onion in these, as is traditional with Senfgurke (those are also usually peeled cucumber which you could do as well). If you don't have any fresh dill, simply leave it out and maybe include a bay leaf or two in the jar instead. They will keep for quite a while in the refrigerator (they will get eaten too fast to even worry about it) but this recipe is not meant for canning. They make excellent additions to antipasti platters or are just a great snack to keep in the fridge. I only wish I would have been enjoying these all summer! Whatever will I do when all the cucumbers from this season are gone?

Quick & Easy Refrigerator Pickles (Senfgurke)
Cucumber, sliced medium thin (one big cucumber should do it)
2 or 3 tbs mustard seeds
1 tbs chopped fresh dill
1 cup distilled white vinegar
about 3/4 cup water
4 tbs sugar
coarsely ground black pepper (a few teaspoons worth)

Dump about 2/3 of the mustard seeds in the bottom of a decent sized jar. Take the rest of the seeds and crush them just slightly using a mortar and pestle (you don't need to turn them to powder).

In a microwave safe bowl, combine the water, vinegar, crushed mustard seeds, chopped dill and ground black pepper. Add sugar and microwave for about 1 or 2 minutes to help sugar dissolve and flavors combine.

Tightly pack the cucumber slices into the jar. Pour the vinegar mixture over them. Let sit uncovered for a few hours (preferably 24) before serving or storing in refrigerator.