Guide to German Pickled Vegetable Products

Germany is famous for a wide variety of pickled vegetables and relishes which include gherkins, silver skin onions, red pepper, baby corn, grated carrot salad, grated celery salad, red beets and a range of mixed pickles.

Gherkins and cucumbers pickled in vinegar are very popular in Germany and have a lot of different tastes. For example there are sweet and sour gherkins, gherkins with dill, spices or mustard seeds. They also come in different shapes and sizes. Most German pickles have a sweet-sour flavor because a little sugar is added in the pickling juice.

Mustard is a perfect partner for smoked and cured meats and sausages and there are a variety of strengths and flavors on offer. But Germany's most famous pickle — Sauerkraut — also doubles as a vegetable accompaniment to be served in hot and cold dishes.

Sauerkraut

It's ironic that Germany's national dish in fact originated with the Tartars who lived in what is now China. Sailors took vitamin-C-laden sauerkraut to sea to prevent scurvy. It is recognized today as a healthy and delicious food. Sauerkraut is made from finely shredded white cabbage which is layered with salt in large vats. The vats are then pressurized and fermentation begins. This produces lactic acid which gives sauerkraut its unique flavor.

There's no disputing the popularity of sauerkraut in the United States. Americans consume 387 million lbs of sauerkraut each year, with a quarter of all households purchasing it. And since sauerkraut imports from Germany have risen steadily over the past five years, it is clear that Americans appreciate and prefer the taste and quality of authentic German sauerkraut.

Yet, what most Americans are probably not aware of is the health benefits of this delicious pickled cabbage and the versatility of this popular grocery item. It is rich in nutrients such as vitamin C, plus vitamin A, thiamin, riboflavin, potassium and fiber. A one half cup serving of undrained sauerkraut contains a mere 19 calories, is fat free, contains approx. four grams of fiber and provides 25% of RDA for vitamin C!

While sauerkraut may be best known as a condiment for topping off hot dogs or as a main ingredient in a Reuben sandwich, it is recognized by discerning consumers as an extremely versatile grocery item. As a side dish it is eaten hot with pork and fish or cold with salad, and there are many variations. Added ingredients include caraway and juniper, beer and wine, apples, onions, cloves and peppercorns.

Aside from its use as a condiment and side dish, sauerkraut can be used in a variety of other dishes — as a topping for pizza, for example. Even the juice from a can of sauerkraut can be used as a meat tenderizer. In fact, sauerkraut is so versatile that it can even be used in desserts, such as chocolate sauerkraut cake.

Imported German sauerkraut is available in the US and Canada in jars, polybags and cans either as a traditional recipe or flavored with white wine or even champagne.

Red Cabbage

Unlike Sauerkraut, red cabbage is not fermented. Instead, it is cooked according to different recipes. German pickled red cabbage is high in nutrition and low in calories. It goes well on sandwiches, soups and salads, and sometimes comes pickled with apples for some extra sweetness. In northern Germany this dish is called Rotkraut or Rotkohl. In southern Germany it is called Blaukraut (blue cabbage) because it has a bluish color when cooked without the addition of wine or vinegar.

Spiced Gherkins

Gewürzgurken (spiced gherkins) are premature, small cucumbers that are doused in a boiling herbed vinegar brine which pasteurizes the fresh vegetables. Most of the time, the brew includes dill, grains of mustard seeds, pepper, onions, either sugar or salt, or sugar and salt and the mixture varies strongly among manufacturers. In the South and West of Germany the Gewürzgurke is also called Saure Gurke (“sour cucumber”). In the East and North it is known as Salzgurke (“salt cucumber”). Lower Bavaria is the largest producing area for Gewürzgurken.

Senfgurken

Senfgurken (gherkin pickled with mustard seeds) are peeled gherkins placed in a jar with grains of mustard seeds and other spices. It takes fully developed cucumbers to produce Senfgurken, which are slightly more yellow in color.