armenian cucumber pickles

Homemade Armenian cucumber pickles with a brine full of flavors.

Armenian Cucumber Pickles Recipe

lbs (1.8 kilos) Armenian cucumbers

celery stalks,

garlic,

mustard seeds

coriander seeds

parsley dill

salt

sugar

water

vinegar vinegar

lemons (juice only),

Prepare the jars: To sterilize, wash the jars and their lids in the dishwasher using the hottest setting. You don’t need sterilization if you are planning to eat them within 2 months but make sure to store them in the refrigerator.

Prepare the cucumbers: Wash the Armenian cucumbers well and cut their top stems off. Cut the cucumbers in 2 or 3 depending on their size. If they are small enough and they can fit in the jars, leave them whole. Alternatively, you can slice them in stripes.

Make the brine: Dissolve salt and sugar in hot water. Add in vinegar and lemon juice. 

Assemble: Place the prepared cucumbers, celery, and garlic inside the sterilized jars. Sprinkle the mustard and coriander seeds over the ingredients. Then, divide the brine liquid equally between the three jars. While doing this, fill half of each jar first and then continue filling the rest. If the brine is not enough to fill your jars, add filtered water into the jars to fill them up. Place parsley with their stalks on top of each jar. This is both for flavor and to prevent the cucumbers from floating. Push them into the jars using the back of a spoon. Don’t use your hands after pouring the brine in the jars. This might cause bacteria. Make sure everything is well coated with the brine. Tap the jars against the counter a few times to release the air bubbles.

Fermentation: Fill a small resealable freezer bag with a little water and put it on the top to weigh everything down. This is to prevent them from being exposed to air. Cover the jars with the lids but not tightly. Leave the jars on the counter for two days. They might overflow during this time. It is ok. You can put each jar in a bowl. On the second day, if there is any brine around the jars, clean them with a paper towel. Tighten the lids and store the jars in a cool and dry place that is away from sunlight. Your pickles are ready after 10-15 days. 

Storage: Store your pickles unopened in a cool place like your basement for a year. Unscrew the lids to release any gas “burp your jars” every few weeks. Keep them in the refrigerator after opening. 

I live in Crete where these cucumbers are a favorite, grown in summer and are quite abundant.  I found this recipe and decided to give it a try with the only variation being that  I added a few celery stalks to the jars and used the celery leaves on top instead of parsley.  The crunch and the flavor are amazing, recipe was easy to follow and all my friends, who I gave a jar to, will be making their own.  Thanks for sharing!

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Armenian Cucumber Pickles Recipe

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