We have compiled a recipe for delicious and homemade Armenian pickles and a tutorial on how to make popular and delicious Armenian vegetable pickles.
Armenian pickles are prepared from a combination of various vegetables. Armenian sweet pepper pickle is very popular in the world.
Armenian pickles are prepared from a combination of different vegetables and have a very pleasant taste, Armenian sweet pepper pickle is one of the most popular pickles in the world and is a delicious way to preserve sweet pepper in winter.
The first method of preparing Armenian pickles
Ingredients for pickled Armenian cabbage
White cabbage 2 kg
2 beets
2 carrots
Garlic 2 pcs
Bulgarian pepper 2 pcs
2 hot peppers
Water 1 liter
Salt 0.5 cups + 2.5 teaspoons
Vegetable oil 1 glass
Vinegar 1 cup
How to prepare Armenian pickled cabbage
Wash, dry and peel the vegetables if needed and then chop.
Boil water, add salt and sugar, when they dissolve, turn off the flame to cool.
Add vinegar and oil.
Put the vegetables in a clean glass and fill it with a mixture of water and vinegar.
Let it stay in the room for two or three days and then transfer it to the refrigerator.
The second method of preparing Armenian pickles
Ingredients for Armenian pickles
2 bay leaves
Half a small white cabbage, cut into 4 pieces
200 grams of green beans, head and tail
4 spring onions
1 garlic clove, peel only the outer skin
Dill leaves 50 grams
2 white horseradish leaves or 50 grams of chopped white horseradish
One third of a liter of water
Vinegar, two-thirds of a liter
3 tablespoons coarse sea salt
10 black peppercorns
How to prepare Armenian pickles
Chop the vegetables and mix them with the spices and put them in a clean glass.
Mix vinegar, water, salt and black pepper and bring to a boil and pour over the vegetables so that they are covered.
Close the jar and keep it in the refrigerator for a week until it sets.
Armenian sweet pepper pickle recipe
Ingredients for pickled Armenian sweet pepper
Sweet pepper 7 kg
Coriander and celery 200 grams
Garlic 1 plant
10 pepper seeds
2 bay leaves
Refined sunflower oil 0.5 liters
0.5 liters of water
Vinegar 1 liter
3 tablespoons of salt
Sugar 100 grams
How to make pickled Armenian sweet pepper
Cut the bell pepper into four parts and remove the seeds and white parts and chop it to desired size.
Boil water, peppercorns, vinegar, salt and sugar, add bell peppers and celery and boil for 5 minutes.
Put all the vegetables in the jar and fill it with a mixture of vinegar water and oil and close the jar.
Put the jar in the pot and fill it halfway with water and let it boil for 20 minutes, then turn off the flame and let it cool and put it in the refrigerator.
If needed and if the pickling liquid was low, you can add more vinegar to the ingredients.
