Go Back
–+ servings
Armenian cucumber pickles with mustard seeds and coriander seeds in jars.
5 from 1 vote

Armenian Cucumber Pickles Recipe

By Zerrin & Yusuf
Homemade Armenian cucumber pickles with a brine full of flavors.
Yields: 3 jars (1000 ml)
PRINT PIN
PREP 15 minutes
COOK 0 minutes
TOTAL 15 minutes

INGREDIENTS
  

Pickling:

  • 4 lbs Armenian cucumbers
  • 3 stalks celery cut into small pieces
  • 1 head garlic peeled
  • 3 tablespoons mustard seeds
  • 3 tablespoons coriander seeds
  • ½ bunch parsley or dill

Pickle Brine:

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

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

Calories: 168kcalCarbohydrates: 21gProtein: 5gFat: 5gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 8199mgPotassium: 444mgFiber: 7gSugar: 7gVitamin A: 1000IUVitamin C: 57mgCalcium: 154mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Side Dish
Cuisine Turkish
Tried this recipe? Leave a comment below!