Can you make bread and butter pickles with Armenian Cucumbers?

Of course! The fantastic thing about bread and butter pickles is that you can virtually use any type of cucumber. The only difference between it and regularly used varieties is the size and shape.

Do you have to peel Armenian cucumbers?

These cucumbers are rarely peeled as they have very thin skin. We don’t peel them to make pickles either. Just like traditional cucumbers, you can keep their skins on for all recipes. There is no reason that cucumbers need their skins removed other than personal preference.

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.

Author: Zerrin & Yusuf
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 3 quart-size jars 1x
Category: Side Dish
Method: Preserving
Cuisine: American

Ingredients

Scale

Pickling:

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 1/2 tablespoons kosher salt
1 tablespoon sugar
3 cups boiling hot water
2 and 1/2 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)

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Instructions

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.
Prepare the cucumbers: Wash the Armenian cucumbers well and cut their top stems off. Cut the cucumbers in 2 or 3 depending on their size. If they are small enough and they can fit in the jars, leave them whole. Alternatively, you can slice them in stripes.
Make the brine: Dissolve salt and sugar in hot water. Add in vinegar and lemon juice.
Assemble: Place the prepared cucumbers, celery, and garlic inside the sterilized jars. Sprinkle the mustard and coriander seeds over the ingredients. Then, divide the brine liquid equally between the three jars. While doing this, fill half of each jar first and then continue filling the rest. If the brine is not enough to fill your jars, add filtered water into the jars to fill them up. Place parsley with their stalks on top of each jar. This is both for flavor and to prevent the cucumbers from floating. Push them into the jars using the back of a spoon. Don’t use your hands after pouring the brine in the jars. This might cause bacteria. Make sure everything is well coated with the brine. Tap the jars against the counter a few times to release the air bubbles.
Fermentation: Fill a small resealable freezer bag with a little water and put it on the top to weigh everything down. This is to prevent them from being exposed to air. Cover the jars with the lids but not tightly. Leave the jars on the counter for two days. They might overflow during this time. It is ok. You can put each jar in a bowl. On the second day, if there is any brine around the jars, clean them with a paper towel. Tighten the lids and store the jars in a cool and dry place that is away from sunlight. Your pickles are ready after 10-15 days.
Storage: Store your pickles unopened in a cool place like your basement for a year. Unscrew the lids to release any gas “burp your jars” every few weeks. Keep them in the refrigerator after opening.

Notes

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.

Nutrition

Serving Size:
Calories: 47
Sugar: 3.2 g
Sodium: 666.9 mg
Fat: 0.7 g
Carbohydrates: 9.3 g
Fiber: 1.4 g
Protein: 1.6 g
Cholesterol: 0 mg

Find it online: https://www.giverecipe.com/pickled-armenian-cucumbers-and-gherkins/