Crunchy and bursting with flavor, these Pickled Armenian Cucumbers are the perfect accompaniment to your meal —whether eating sandwiches or shish kebab, or something else that calls for a bit of pucker!
While my grandpa Moe was often the one credited for creating these hot pickles, my grandma Alice also claimed them as her family's recipe. Now my own dad carries on the tradition in our family, which starts every spring when he plants his Armenian cucumber seeds.
What Ingredients Do I Need to Make Pickled Armenian Cucumbers (and Other Pickled Veggies)?
You may also decide to pickle other vegetables. This recipe will work great for your other garden veggies: zucchini, string beans, carrots, cauliflower, etc.
How Do I Make Pickled Armenian Cucumbers?
Stir vinegar, water, salt and sugar in pan until the salt and sugar dissolves. Wash and cut cucumbers into strips. You might also want to peel any brown spots if your cucumbers have sat a few days. If desired, you can cut up other veggies to pickle.
Score a "plus" sign into the tip of each hot yellow pepper. You will use two peppers per jar.
Arrange the cucumbers (and/or other veggies) into quart jars, along with two, hot yellow peppers. Pour the vinegar solution in each jar until a 1/2 inch from top. Add a teaspoon of pickling spice and 1 minced clove of garlic to each jar. Place a lid on the jar.
You will need a fresh lid if you are pressure cooking your cucumbers for long-term storage. Push down on lid in center with finger and then screw ring around jar tightly. Refrigerate the newly pickled cucumbers for 7 days before eating for optimal taste.
Since the jars of pickles are not shelf stable unless you have properly canned them with a pressure cooker, you will need to store them in the refrigerator. They should be consumed within 3-4 weeks.
(Some home pickle recipes say they last for 2 months. Just keep an eye and nose on them! And remember that commercially canned pickles have a longer storage life...although they can't compare in taste!)
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Pickled Armenian Cucumbers
This recipe makes 1 quart-sized jar of Pickled Armenian Cucumbers...the very best kind!
3 Armenian cucumbers (average-sized)
1 cup white vinegar
1 cup water
1 tablespoon salt
1 teaspoon pickling spice
1 teaspoon sugar
1 clove minced garlic
2 hot yellow peppers
Wash and cut cucumbers into strips. Score the tip of the hot yellow peppers with a plus sign. (See picture above.) Arrange cucumbers and peppers in quart-sized jars.
Heat vinegar, water, salt and sugar in pan until it boils and then lower temperature. Stir the solution until the salt and sugar dissolves.
Pour solution in jar until 1/2 inch from top. Press a mason jar lid down on the top and screw on ring tightly around it. Store in refrigerator. Ready to eat in 7 days.