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Pickled Armenian cucumbers in a mason jar

Pickled Armenian Cucumbers

This recipe makes 1 quart-sized jar of Pickled Armenian Cucumbers...the very best kind!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 15 minutes
Course Appetizer, Side Dish
Cuisine Armenian
Servings 12

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword pickles
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