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)?
- Armenian cucumbers: (You'll probably have to plant your own Armenian cucumber seeds unless you are lucky enough to buy some at a Farmer's market or an Armenian grocery store.)
- White vinegar, water, salt and sugar: Heat these ingredients together on the stove.
- Pickling spice, minced fresh garlic and hot yellow chili peppers: Add these directly to each jar.
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 yellow chili pepper. You will use two peppers per jar.
Arrange the cucumbers (and/or other veggies) into quart jars, along with two, hot yellow chili peppers. Pour the vinegar solution in each jar until a ½ inch from top. Add a teaspoon of pickling spice and 1 minced clove of garlic to each jar. Allow the jars to cool down a bit (approximately 1-1 ½ hours) first.
Push down on lid in center with finger and then screw the ring around the jar tightly.
Since the jars of pickles are not shelf stable unless you have properly canned them with a hot water bath or steam, you will need to store them in the refrigerator. They should be consumed within 3-4 weeks. If you are processing them, you will want to use a brand new lid and follow instructions here.
(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!)
For the best flavor development, hold off on eating your newly pickled cucumbers for 7 days.
Pickled Armenian Cucumbers
- 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 chili peppers
- Wash and cut cucumbers into strips. Score the tip of each yellow chili pepper 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 ½ inch from top.
- Add a teaspoon of pickling spice and 1 minced clove of garlic to each jar.
- Allow the jars to cool down (approximately 1-1 ½ hours). Then, press a mason jar lid down on the top and screw on ring tightly around it. Store in refrigerator immediately. Ready to eat in 7 days for full flavor. Keeps for about 3-4 weeks.