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Quick German Refrigerator Pickles Recipe (Schüttelgurken)

Quick German refrigerator pickles, called schüttelgurken, are thin cucumber slices shaken with red onion, fresh dill, mustard seeds, and a sweet-and-sour vinegar dressing.

Ingredients:

• 1½ pounds [680 g] English or mini cucumbers
• 1 medium red onion, quartered and thinly sliced
• 3 tablespoons [45 ml] apple cider vinegar
• 3 tablespoons [45 ml] white wine vinegar
• 2 tablespoons [25 g] granulated sugar
• 1 tablespoon yellow mustard seeds
• ¼ cup chopped fresh dill
• 1 teaspoon fine salt
• ½ teaspoon freshly ground black pepper

Instructions:

1. Wash and dry the cucumbers. Cut them into slices about ⅛ inch (3 mm) thick.
2. Add the cucumbers and red onion in a large container with a tight-fitting lid. Leave enough room for them to move when shaken.
3. Stir the vinegars, sugar, mustard seeds, salt, and pepper together in a small bowl. Continue stirring until most of the sugar and salt have dissolved.
4. Pour the dressing over the cucumbers and onion. Add the chopped dill.
5. Cover the container securely and shake until the cucumber slices are coated.
6. Refrigerate for at least 2 hours. Shake the container several times during the chilling time.
7. Taste and add more salt or pepper if needed. Serve chilled, using a slotted spoon if you want to leave some of the dressing behind.

Notes/Hints:

• Use cold, firm English or mini cucumbers for the best crunch. Peel regular field cucumbers if the skins are thick or waxed, and scoop out large seeds before slicing.
• The container doesn’t need to be glass. Use a wide 2-quart (2-liter) glass or food-safe plastic container with a tight-fitting lid. Leave enough room for the cucumbers to move when shaken. Avoid aluminum, copper, and cast iron because vinegar can react with these metals.
• The dressing won’t cover the cucumbers at first. As they rest, the salt draws out their juice and creates more liquid.
• If fresh dill isn’t available, substitute 1 tablespoon dried dill weed.
• You may use 6 tablespoons (90 ml) of either apple cider vinegar or white wine vinegar instead of combining them.
• Store covered in the refrigerator and enjoy within 3 days for the best texture.
• These are refrigerator pickles. They aren’t suitable for canning or room-temperature storage.

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