Pickled veggies in Armenian cuisine are very popular and loved. They are served both at the most luxurious table and at the most modest meal.

Armenian housewives pickle white cabbage and cauliflower, cucumbers and tomatoes, okras, carrots, chilies, beets, all kinds of greens, plums, green beans, tsogol (unripe apricots), eggplants and even watermelons!

The most popular pickles in Armenia are the mixed pickles. They are prepared very simply, but what a taste! To achieve this taste, the vegetables are placed in a suitable container in dense rows, alternating, sprigs and petioles of celery, seasoning with sprigs of dry dill, bay leaves, garlic cloves and black pepper.

Tightly packed vegetables are then poured over with brine. On the veggies filled with brine they put oppression (cobblestone) and leave at room temperature for 5-6 days. By then, the pickles are ready to taste!

To learn more about Armenia's food & drink, please visit our ARMENIAN CUISINE page