Pickled Armenian Cucumbers with Fresh Dill Recipe

Refrigerator Pickles – Icebox Pickles

 

I have made many pickled cucumber recipes with different types of cucumbers.  This refrigerator version is the one our family loves.  Not only are the cucumber pickles beautiful, but they hold up well in the refrigerator for a long time.  The Pickled Armenian Cucumers with Fresh Dill stay crisp and they get better tasting every day.  This is one of those easy-to-make recipe that you will make over and over.

This delicious Pickled Armenian Cucumers with Fresh Dill recipe, comments, and photos were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.

 

Pickled Armenian Cucumbers

 

More delicious Pickle Recipes for great cooking ideas.

 

 

Pickled Armenian Cucumbers with Fresh Dill Recipe:

Pickled Armenian Cucumbers with Fresh Dill

Prep Time: 15 minutes

Cook Time: 0

Yield: 1 jar

Ingredients:

2 young Armenian cucumbers, about 8 inches long, unpeeled and ends trimmed*
1 cup white vinegar
1 cup water
1 cup granulated sugar
20 whole tri-color peppercorns
2 sprigs fresh dill weed

Armenian Cucumbers* The Armenian Cucumber is a long, slender fruit which tastes like a mild cucumber, looks somewhat like a cucumber inside, but is actually a variety of muskmelon that is a species closely related to the cucumber.  Also known as the Yard-Long Cucumber, Snake Cucumber, Snake Melon, and Uri.  It is thin-skinned, slightly sweet and mild-flavored, with soft seeds.  Like the English cucumber, it does not need to be peeled or seeded.

** All black peppercorns may be used if that is what you have in your kitchen.

 

Instructions:

Rinse cucumbers, and use a mandolin to slice them into thin slices.  Place into a large glass bowl and set aside.

In a medium-size pan, combine vinegar, water, sugar, and peppercorns.  Heat over medium heat and stir until sugar is just dissolved(do not allow to boil).  Remove from heat and set aside to cool.

When mixture has cooled, add to the sliced cucumbers and gently mix together.  Place the dill springs on top, and cover.

Place in refrigerator for at least three hours prior to serving.  I like to marinade them at least one day ahead.

 

https://whatscookingamerica.net/KarenCalanchini/Pickled-Armenian-Cucumbers.htm

Categories:

Cucumber Recipes    International Regional Foods    Pickles   

Comments and Reviews

3 Responses to “Pickled Armenian Cucumbers with Fresh Dill Recipe”

  1. Ans Watkins

    I like to bottle, Ghurkens, my family loves it. Can I do the same with this type of cucumber? Because it has a very thick outlayer. I like to slice it thinly and then I pour a boiling hot herbal and vinegar souce over and tighten the lid. Cover it with a towel and leave it overnight to cool. I would like to get a answer about this. Thank you. Ans

    Reply
  2. Phil

    Why the sugar? Too much, too sweet

    Reply

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