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When it comes to pickles, my Armenian grandmother’s recipe for cucumber pickles is one of my all-time favorites. Pickles are an integral part of Armenian cuisine, and Armenian cucumber pickles are a classic example of the country’s rich culinary heritage.
These pickles have a unique tangy and refreshing flavor that is achieved through the use of simple yet flavorful ingredients.
In this article, I will share my grandmother’s recipe for Armenian cucumber pickles and some tips that she gave me to make them even more flavorful.
Ingredients Required For Making Armenian Cucumber Pickle
My grandmother always emphasized the importance of using fresh, high-quality ingredients to achieve the best flavor. Armenian cucumber pickles require only a few simple ingredients that can be found at most grocery stores.
- 2 lbs Armenian cucumbers
- 1/2 cup white vinegar
- 1/2 cup water
- 1/4 cup sugar
- 3 cloves garlic, peeled and smashed
- 2 tsp salt
- 1 tsp dill seeds
- 1 tsp mustard seeds
- 1/2 tsp black peppercorns
The vinegar, sugar, and salt are used to create the pickling brine, while the garlic, dill, mustard seeds, and black peppercorns add flavor and depth to the pickles.
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Step-by-Step Instructions For Making Armenian Cucumber Pickle
Here are step-by-step instructions for making the Armenian Cucumber Pickles recipe.
- Washing and drying the cucumbers: It is important to wash and dry the cucumbers thoroughly before slicing them. This removes any dirt or debris from the skin and ensures that the pickling liquid can penetrate the flesh of the cucumber.
- Slicing the cucumbers: The cucumbers should be sliced into rounds that are about 1/4-inch thick. It is important to slice them evenly to ensure they all pickle at the same rate.
- Creating the pickling brine: To create the pickling brine, the vinegar, water, sugar, garlic, salt, dill seeds, mustard seeds, and black peppercorns are combined in a saucepan and brought to a boil. The mixture is then stirred until the sugar and salt have dissolved.
- Allowing the brine to cool: It is important to allow the pickling brine to cool to room temperature before pouring it over the sliced cucumbers. This prevents the cucumbers from becoming too soft during the pickling process.
- Combining the cucumbers and brine: Once the brine has cooled, it can be poured over the sliced cucumbers in a large bowl. The cucumbers should be stirred to ensure they are evenly coated in the pickling liquid.
- Transferring to a jar: The pickled cucumbers and brine should be transferred to a quart-sized jar, ensuring the cucumbers are fully submerged in the liquid.
- Refrigerating the pickles: The jar should be covered tightly and refrigerated for at least 24 hours before serving. This allows the cucumbers to fully pickle and absorb the flavors of the pickling liquid.
Armenian cucumber pickles can be enjoyed in a variety of ways. They make a great side dish for grilled meats or fish, and they can also be used as a condiment on sandwiches or burgers.
Additionally, they make tasty and healthy snacks on their own. If you’re looking to fully immerse yourself in Armenian cuisine, try pairing the pickles with other classic dishes like dolma or kofta.
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Armenian cucumber pickles are a beloved recipe in my family, and I hope that you’ll love them too. Follow my grandmother’s recipe, and remember to use fresh and high-quality ingredients to achieve the best flavor. And don’t forget to give them time to fully pickle in the refrigerator before serving. Enjoy this crunchy and tangy delight with your loved ones and cherish the cultural significance they hold in Armenian cuisine.