Armenian Cucumber Pickles Recipe Give Recipe

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HOW TO GROW: The two main ingredients for a high yield of Armenian cucumbers are hot days and lots of water. The best time to plant is after the last chance of frost. The ideal temperature range for germinating the seeds is between 65 and 90 degrees. The warmer temps will yield faster sprouts, in as little as three days.

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Mix all ingredients and set aside to chill before serving. Serve in small bowls or deep plates. You can also serve it in small individual bowls and add more orange juice for a runny starter. Very refreshing especially on hot days and alongside a heavy meal. The salad keeps well in the fridge for up to 24 hours.

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1/2 tsp black mustard seeds (optional) Combine cider vinegar, water, sugar and garlic in a small sauce pan and bring to a boil. Stir and remove from the heat when the sugar is fully dissolved. Add a pinch of salt and let cool. Meanwhile, toss all the remaining ingredients together in a medium sized bowl.

Armenian Cucumber Pickles Recipe Give Recipe

2. Armenian Cucumber Soup. Cool down on a hot day with a refreshing Armenian cucumber soup. Blend the cucumbers with some yogurt, garlic, and dill until smooth. Season with salt and pepper, and chill in the refrigerator for a few hours before serving. Garnish with a sprinkle of fresh herbs for an extra burst of flavor.

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After a few minutes directly over the coals, the grilled Armenian cucumbers will take on a nice char with the salt, pepper and crushed red pepper flakes. The slices are thick enough to stay firm.

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Heat vinegar, water, salt and sugar in pan until it boils and then lower temperature. Stir the solution until the salt and sugar dissolves. Pour solution in jar until ½ inch from top. Add a teaspoon of pickling spice and 1 minced clove of garlic to each jar. Allow the jars to cool down (approximately 1-1 ½ hours).

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This Armenian Cucumber Bread Recipe is a delicious and healthy way to add more variety to your diet. This recipe combines the sweetness of honey, the crunchiness of nuts, and the freshness of cucumbers into one fantastic bread! It's easy to make and requires only essential ingredients like flour, baking powder, salt, butter, eggs, honey.

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Planting. Armenian cucumbers can be started indoors and planted after the first frost, but they prefer to be direct-seeded. Choose a sunny site in your yard and till the soil. Now is a good time to incorporate an all-in-one fertilizer into the soil. Mark out your rows and plant your seeds 1/2″ deep and 6-8″ apart.

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The leaves are roundish, somewhat kidney-shaped. The plant produces small, pale-yellow flowers that are male or female. The plant is self-fertile, but it also gets pollinated by insects. The cucumbers will grow up to 3 feet (1 metre) long and 3 inches (7 ½ cm) wide, but they are best harvested when skinny, not fat, and at 12 to 15 inches (30.

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Instructions: In a large bowl, combine the sliced Armenian cucumbers and red onion. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until well combined. Pour the dressing over the cucumber and onion mixture and toss well to coat.

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Start by sautéing diced onions and garlic in a pot until they are soft and translucent. Add peeled and chopped Armenian cucumbers, vegetable broth, and a pinch of salt and pepper. Simmer the soup for about 15 minutes, or until the cucumbers are tender. Use an immersion blender or a regular blender to puree the soup until smooth.

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Combine cucumbers, tomatoes, scallions, cilantro and parsley in a large bowl and toss lightly. Place lemon juice in a separate bowl with salt and pepper. Slowly whisk in olive oil until vinaigrette is emulsified. Add to vegetables and mix well. Season to taste with additional salt and pepper if desired.

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The Armenian cucumber is long, slender, not bitter, is burpless, easy to digest, can be eaten with the skin still on, and - tastes like a cucumber. Here's a favorite hot-weather recipe: Chilled Yogurt-Cucumber Soup (Jajik) Yield: about 4 servings Ingredients: 1 long, seedless cucumber, washed & peeled 2 cups plain yogurt ½ cup cold water

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Enjoy it Fresh. One of the simplest and most delicious ways to eat an Armenian cucumber is to enjoy it fresh. Simply wash the cucumber, slice it into thin rounds, and sprinkle it with a pinch of salt and a squeeze of lemon juice. The refreshing crunch and mild flavor make it a perfect addition to salads or a standalone snack. 2. Add it to Salads.

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Making this salad could not be any easier! Simply start by chopping and preparing your veggies and herbs, and add them to a large bowl. Then, add in your wet ingredients and toss to coat well. Once done, serve immediately, or store any leftovers in an airtight container in the fridge for up to five days.

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The Armenian cucumber, also known as the snake cucumber, is a variety of dark green cucumbers curved like a snake. It has a mild flavor and crisp texture, making it popular in salads and pickling. The thin skin of the Armenian cucumber does not need to be peeled, making it easier to prepare and enjoy. It is a versatile vegetable in various.