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Armenian Cucumber Recipe

Pickled Armenian Cucumbers

This recipe yields 1 quart of Pickled Armenian Cucumbers.
Prep Time: 20 minutes
Cook Time: 15 minutes
Course: Side Dish
Cuisine: Armenian
Keyword: Pickled Armenian Cucumbers
Servings: 1 jar
Calories: 247kcal

Equipment

  • Saucepan

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 garlic minced
  • 2 hot yellow chili peppers

Instructions

  • Cucumbers should be washed and cut into strips. Make a plus sign on the tip of each yellow chili pepper. Fill quart-sized jars halfway with cucumbers and peppers.
  • In a saucepan, bring the vinegar, water, salt, and sugar to a boil, then reduce the heat. Stir the solution until the salt and sugar are completely dissolved.
  • Pour solution into jar until it is 12 inch from the top.
  • To each jar, add a teaspoon of pickling spice and 1 minced garlic clove.
  • Allow the jars to cool (about 1 to 12 hours). Then, place a mason jar lid on top and tighten the ring around it. Place in the refrigerator right away. For maximum flavor, consume within 7 days. It lasts about 3-4 weeks.

Video

Nutrition

Calories: 247kcal | Carbohydrates: 42g | Protein: 8g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 7018mg | Potassium: 1768mg | Fiber: 9g | Sugar: 17g | Vitamin A: 1135IU | Vitamin C: 467mg | Calcium: 198mg | Iron: 3mg
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