Sunday, October 3, 2010

Oktoberfest Quick Cucumber Pickles



Last night, DH and I hosted an Oktoberfest for our international dinner group. It looked like it would be a beautiful Fall night, so we decided to do our first course on the deck: sausages braised in beer and finished on the grill, a couple of German cheeses, my friend Laura’s homemade rye bread, and quick cucumber pickles. DH and I picked up three kinds of Oktoberfest beer at Peabody’s that afternoon so we could start the evening with a beer-tasting. Big fun was had by all, and the Quick Cucumber Pickles were the surprise hit of the evening.

I had never made pickles before, but wanted something fresh and crunchy to serve alongside the sausages and cheese. I found this recipe on Epicurious and did not change a thing. I had to spirit away the last of the pickles so that I would have some to photograph this morning.

Quick Cucumber Pickles

Ingredients:
  • 2 English cucumbers
  • 2 teaspoons kosher salt
  • 1/2 cup apple cider vinegar
  • 1/4 cup sugar
  • 1 tablespoon dry mustard
  • 2 teaspoons drained bottled horseradish
  • 1 tablespoon chopped fresh dill
Directions:
  1. Cut cucumbers crosswise into 1/8-inch-thick slices, toss with kosher salt in a bowl and let stand 15 minutes. Rinse and drain cucumbers and pat dry with paper towels.
  2. Whisk together vinegar, sugar, mustard, horseradish, and dill until sugar is dissolved. Stir in cucumber and let stand at least 5 minutes.
Yield: 2 cups
Prep time: 20 minutes

Serve with sliced rye bread, grilled sausages, cheese and beer.


I bought a variety of sausages – some German and some not -- including a couple of kinds of bratwurst, as well as some knockwurst, and kielbasa. I braised them in beer for about 20 minutes before DH grilled them. My favorite of the sausages was the Dietz and Watson Knockwurst that I found in the deli case at Harris Teeter. Yum!

I also served a couple of kinds of German cheeses I found at Earth Fare – a smoked Rauchkäse cheese, Bruder Basil, and a Mirabo Walnut. Both were delicious. Laura’s rye bread and the Quick Cucumber Pickles were the perfect accompaniment.

3 comments:

My Kitchen in the Rockies said...

Oktoberfest is always fun. I catered one last week. With Spaetzle, Bratwurst, Bretzeln,...
I love the cucumber salad with it, too. My husbands favorite.

JGH said...

This sounds great - and I love that you can do this and eat them right away -- well, soon after preparing! Thanks for all the other suggestions too. I've been craving an Oktoberfest meal - along with the tubas and lederhosen

Stacey said...

You've never made pickles!! How is that possible? I am the pickle queen, I have lots of recipes. These look great and I'll have to give it try since I have horseradish to use up.