Pickled Armenian Cucumbers And Gherkins

Pickled Armenian Cucumbers And Gherkins |



  1. Wash armenian cucumbers and gherkins, wait them to dry.
  2. Make a few tiny holes on veggies with a toothpick or knife so that they can absorb the brine. Place them into jars adding garlic cloves, lemon slices and celery stalks among them.

How To Make The Brine:

  1. Boil the water and let it cold. The amount of water depends on the size of your jars or you can prepare 2 or 3 liters of salty water and share it into jars.
  2. You can decide on the amount of salt with the egg method we use for curing green olives
  3. Put an egg into salty water, if it comes out, salt is enough.
  4. Add sugar and juice of 1 lemon, mix.
  5. Place parsley on top of each jar, it serves as a weight and prevents veggies from floating.
  6. Pour first vinegar and then salty water into jars.
  7. Cover jars and wait them in a dry place away from sunlight.
  8. You can enjoy your pickles after 15 days!



Never take pickles from jar with your hands, always use a fork! Otherwise, the brine goes bad and gets white.