Acur, known in English as an Armenian cucumber, is a slender, pale-green, lightly fuzzy member of the melon family that resembles a cucumber. It is widely pickled in southeastern Turkey during summer. Its thin skin and firmer flesh help it stay crisp in vinegar brine for weeks. This recipe uses equal parts vinegar and water; do not dilute the brine further, since its acidity preserves the pickles.
Armenian Cucumber Pickles | Crisp Southeastern Turkish Vinegar Pickles
Acur, known in English as an Armenian cucumber, is a slender, pale-green, lightly fuzzy member of the melon family that resembles a cucumber. It is widely pickled in southeastern Turkey during summer. Its thin skin and firmer flesh help it stay crisp in vinegar brine for weeks. This recipe uses equal parts vinegar and water; do not dilute the brine further, since its acidity preserves the pickles. dadagastro.com
20 servings 30 min + 10 min Easy
Step by Step
How to make it?
1
Prepare the Armenian Cucumbers
15 min
Wash the Armenian cucumbers in cold water, rubbing their fuzz with a soft brush or cloth. Trim the ends. Cut any longer than 15 cm in half so they fit in the jars. Set aside any that bend when pressed or have developed large seeds; they will turn soft when pickled.
2
Prepare the Jars
10 min
Wash the jars and lids in hot, soapy water. Boil them for 10 minutes, then keep them in hot water until ready to fill.
3
Boil the Brine
5 min
Bring the vinegar, water, and salt to a boil in a saucepan. Once the salt dissolves, remove the pan from the heat. The vinegar-to-water ratio in the brine should be 1:1; do not add more water.
4
Pack the Jars
10 min
Pack the Armenian cucumbers tightly into the jars with the garlic and dried hot peppers. Pour in the hot brine until it covers the cucumbers by 1 cm, leaving 1 cm of headspace. Wipe the rim with a clean, damp cloth and close the jars.
Reminder
Let the pickles stand in the jar for 10 days before eating; this waiting time is not included in the recipe time. Store the jar in a cool, dark place for 3 months and refrigerate it after opening. Do not dilute the vinegar with more water; reduced acidity can soften the pickles and cause spoilage.
Nutritional Values · 1 serving
Values are estimates
11 kcalCalories
0.42 gProtein
2.3 gCarbohydrate
0.06 gFat
0.28 gFiber
0.87 gSugar
389 mgSodium
0.02 gSaturated Fat
Protein 15% Carbohydrate 81% Fat 5%
Share
Reviews
Comments (2)
4.52 reviews 100% recommend it2 rated without leaving a comment
5 1
4 1
3 0
2 0
1 0
Log in to comment
You need to sign in to your DadaGastro account to rate this recipe, share your experience, and join the comments. Reading comments is free.
Sirkeyi kaynatıp döktüm, soğuk döken komşumun kavanozunda beyaz maya bağladı. Kavanozları da kaynar suyla çalkalayıp ters çevirerek kuruttum, nem kalırsa aynı sorun kaynatılmış salamurada da çıkıyor.
Acuru ince olanından seçmek gerekiyor, kalın olanların içi boşalmış ve turşuda yumuşadı. Kavanoza dizmeden önce ikisini kesip baktım, çekirdek yatağı gevşek olanları ayırdım; kalanların hepsi üç ay sonra bile çıtırdadı.
Similar Recipes
You'll like these too
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
We received your feedback
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
Necessary cookies always run: session and security, your preferences (e.g. your location choice) and first-party measurement that counts how many times content is viewed. To understand how you use the site, we run Google Analytics cookies only if you accept them; if you choose “Reject”, they are not loaded. We do not use advertising or cross-site tracking cookies. Cookie Policy (in Turkish) · KVKK Privacy Notice (in Turkish)
Log in for this action
You need to log in to your DadaGastro account to save, comment and follow.
