Recipe: Riffs on Armenian Pickles or Mixed Pickled Veggies

by Anne Maxfield on August 6, 2010

Accidental Locavore Pickled VegetablesThere’s not much that the Accidental Locavore won’t attempt food and cooking wise, but pickling, and canning scare me. Last Sunday, I decided to confront that fear, and make the Armenian pickles that my mother used to make. Armed with a dozen jars, I called mom and got a couple of her recipes. This is what I did:

  • First I cut up some pickling cucumbers and cauliflower that were in a recent farmbasket.
  • They soaked in salted water (brine) for 2 hours (while I ran out to get the jars).
  • Each jar gets a clove of garlic, and a 1″ piece of hot red pepper (I used serrano chiles since I had them), and a small handful of coriander seeds. I also had a little pickling spice so I tossed that in too.
  • Fill the jars with your vegetables. I had a lot of veggies from the farmbasket, so I used the cucumbers, and cauliflower, some green beans trimmed, strips of yellow peppers, carrots, and pearl onions. The original recipe also calls for green tomatoes, but since I was trying to use what I had…
  • Top the jars with a sprig of fresh dill
  • Heat 3 quarts of water, 1 quart of vinegar (I used 2/3 white vinegar, and 1/3 cider vinegar), and 1 cup of kosher salt to a simmer. Remove from the heat and fill the jars to the top.
  • Let them sit for 3 weeks.

I also put the sealed jars in a water bath, brought that to a simmer and let them simmer for about 10 minutes, but my mother later told me that wasn’t necessary. I’ll let you know in a couple of weeks how they turned out. Have you ever made pickles? How do you do them?

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