Armenian Cucumber Pickles Recipe

Armenian cucumber pickles with mustard seeds and coriander seeds in jars.

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Homemade Armenian cucumber pickles with a brine full of flavors.




  • 4 lbs (1.8 kilos) Armenian cucumbers
  • 3 celery stalks, cut into small pieces
  • 1 head garlic, peeled
  • 3 tablespoons mustard seeds
  • 3 tablespoons coriander seeds 
  • Half bunch of parsley or fresh dill

Pickle Brine:

  • 3 and ½ tablespoons kosher salt
  • 1 tablespoon sugar
  • 3 cups boiling hot water
  • 2 and ½ cups vinegar (white vinegar, apple vinegar, grape vinegar are all ok)
  • 2 lemons (juice only), optional (If you leave it out, then use equal ratio of water and vinegar)


  1. Prepare the jars: To sterilize, wash the jars and their lids in the dishwasher using the hottest setting. You don’t need sterilization if you are planning to eat them within 2 months but make sure to store them in the refrigerator.


  • Brine variation: If you leave out lemon juice, use 1:1 ratio for water and vinegar. We use little sugar and these pickles are really tangy. If you want them sweeter, add ¼ cup of sugar. You can always taste the brine when it is warm and make adjustments about the amounts of vinegar, salt and sugar. Make sure not to dip the spoon in the brine again after tasting it though. If somehow the amount of brine is not enough, you can easily make another batch using the same ratio. 
  • Add more vegetables: If you want mixed vegetable pickles, you can add vegetables like cucumbers, asparagus, green beans or carrots in the same jars.
  • Storage: You can use 3 quart-size jars. If you see the brine is cloudy, it is ok. Always use a spoon or fork to get pickles from the jar. Don’t use your hands. It causes bad bacteria when your hand touches the brine, which leads to mold.
  • To make quick pickles with no fermentation process: Combine all the ingredients for brine in a pan and heat this mixture just until it boils. Let it cool for about 10 minutes and pour it over the cucumbers in the jar when it is still warm. 
  • Let them sit on the counter until they reach room temperature. Tighten the lids and keep them in the refrigerator. You can eat them after 24 hours. They are tastier after 48 hours. They should keep well for 4-6 weeks.