Quick German Refrigerator Pickles (Schüttelgurken)

by: Gerhild Fulson  / Oma Gerhild shares German recipes rooted in family tradition.

Quick German refrigerator pickles, or schüttelgurken, are just the thing when you want plenty of pickle flavor without cooking, canning, or fermenting anything.

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Thin cucumber slices, red onion, fresh dill, and mustard seeds make these Schüttelgurken a crisp, tangy German side dish.

Thin cucumber slices are shaken with red onion, fresh dill, mustard seeds, and a sweet-and-sour vinegar dressing. After about 2 hours in the refrigerator, they’re crispy tangy and ready for the table.

Give the lid a test tug before you start shaking unless you fancy vinegar dressing on your kitchen cupboards. Then shake the container several times while the cucumbers chill.

They are somewhere between refrigerator pickles and German cucumber salad. I call them a very handy little side dish.

Top Tips for Best Results

1. Start with cold, firm cucumbers. Dressing cannot restore the crunch once a cucumber has started to soften.
2. Keep the slices close to ⅛ inch (3 mm) thick. They’ll absorb the dressing within 2 hours without becoming too soft.
3. Allow the full 2-hour chilling time before serving.
4. Keep the container refrigerated. This is a fresh refrigerator pickle recipe, not a shelf-stable one.

What Are Schüttelgurken?

The German name schüttelgurken means “shaken cucumbers,” which tells you almost everything you need to know. Put the cucumbers and dressing into a covered container, close the lid tightly, and give the whole thing a good shake. Germans can be wonderfully practical when naming food. 

You may also hear them called schnellgurken, or “quick cucumbers.” That name fits too, since they’re ready in a couple of hours instead of making you wait days.

This way of preparing cucumbers is especially associated with eastern Germany and the Spreewald, a region known for its cucumber specialties. 

Are These Pickles or Cucumber Salad?

If you put a bowl of these on the table, one person may call them pickles and someone else may call them cucumber salad. I wouldn’t argue with either one.

They have the sweet-and-sour tang of German pickles, but they’re prepared and served much like a fresh cucumber salad. There’s no canning kettle to haul out and no fermentation period to wait through.

Schüttelgurken Compared With Other German Pickles

• Schüttelgurken: Thinly sliced cucumbers shaken with a small amount of vinegar dressing, dill, onion, and mustard seeds. They’re refrigerated and eaten within a few days.
• Senfgurken: Mature cucumbers that are peeled, seeded, and cut into chunks. They’re prepared with more pickling liquid and may be canned for longer storage.
• Southern German Cucumber Salad: A fresh cucumber salad without sour cream or yogurt. These schüttelgurken have a stronger pickle flavor from the mustard seeds and shaking method.
• Northern German Cucumber Salad: A creamy cucumber salad made with sour cream or yogurt. Try this one when you’re in the mood for something creamy.

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Ingredients for Oma's Refrigerator Pickles

• Cucumbers: English cucumbers have thin skins and few seeds, while mini cucumbers usually stay especially crisp. Peel regular field cucumbers if their skins are thick or waxed. Scoop out any large, watery seeds before slicing.
• Red onion: It adds color and a mild bite. Slice it thinly so that it softens slightly while the cucumbers chill.
• Vinegar: I use equal amounts of apple cider vinegar and white wine vinegar. Apple cider vinegar is mellow and slightly fruity, while white wine vinegar lets the dill and mustard seeds come through. Or, just use 6 tablespoons [90 ml] of either one if that’s what you have.
• Mustard seeds: Whole yellow mustard seeds add the familiar pickle flavor and a little texture. Don’t leave them sitting in the spice cupboard for this one.
• Fresh dill: Fresh dill gives these cucumbers the best flavor. If you don’t have any, substitute 1 tablespoon dried dill weed.

What to Serve With German Refrigerator Pickles

• Main dishes: Serve them with schnitzel, bratwurst, or grilled meats.
• Potatoes and sandwiches: Add them alongside fried potatoes or tuck them into your favorite sandwich.
• Abendbrot: Add them to an evening platter with sliced meats, cheeses, and hearty German bread.
• Picnics and cookouts: Pack them in a tightly covered container and carry them in a cooler. Keep them at 40°F [4°C] or colder

Pile these pickles onto an open-faced sandwich with ham, hearty bread, and a few cherry tomatoes for an easy lunch.

How to Store Schüttelgurken

• Refrigeration: Store the cucumbers in a tightly covered container at 40°F [4°C] or colder.
• Best texture: Eat them within 3 days while they still have some crunch. They’ll continue to release liquid and soften as they sit.
• Canning: Do not store them at room temperature or treat them as shelf-stable pickles. This recipe hasn’t been tested for canning.
• Freezing: Freezing isn’t recommended because the cucumbers will lose their crisp texture when thawed.

How to Make Schüttelgurken

(Find the printable recipe with measurements in the recipe card below.)

Making schüttelgurken is wonderfully simple. Slice the cucumbers and onion, layer them in the container, mix the dressing, and give everything a good shake.

I used a 1-quart jar for the photos below. Everything fit, but only just! I had to work for that first shake because the cucumbers were packed in quite tightly.

A larger jar or wide container would have made things easier. Still, the 1-quart jar worked. Once the cucumbers had rested and released some juice, they settled down and were much easier to shake.

Here’s everything you’ll need, including apple cider vinegar and white wine vinegar for the dressing.

Slice the cucumbers about ⅛ inch [3 mm] thick and thinly slice the red onion. I put the cucumbers into the jar first and added the onion on top.

There’s no need to arrange everything neatly since the shaking will soon mix it all together.

Layer the sliced cucumbers and red onion in the container, then stir together the dressing ingredients.

Stir together the apple cider vinegar, white wine vinegar, sugar, mustard seeds, salt, and pepper. Once most of the sugar and salt have dissolved, pour the dressing into the jar and add the chopped dill.

Don’t worry when the dressing collects in a small amount at the bottom. You haven’t measured the liquid wrong (my first thought!).

Close that lid tightly and give everything a good shake. A quick lid check may save your kitchen cupboards.

Make sure the lid is tightly closed before you begin. I used a 1-quart jar, and although everything fit, there wasn’t much room for the cucumbers to move. That first shake took a little determination!

A larger jar or wide container would make this step easier. Still, my 1-quart jar did the job.

The dressing increases as the salt draws juice from the cucumbers. The jar is also a little emptier after 2 hours because Hubby and I sampled several slices while we waited.

Place the jar in the refrigerator and shake it several times during the chilling time.

As the salt draws juice from the cucumbers, the amount of liquid increases. The cucumbers also settle, leaving more room in the jar and making each shake easier.

I should confess that the jar in the 2-hour photo is missing several pickle slices. I nibbled a few while I waited, and Hubby did too. Quality control, you know.

Print Recipe

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.

Prep Time:

15 minutes

Chill Time:

2 hours

Total Time:

2 hours 15 minutes

Servings:

4 servings

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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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.