Armenian Pickles

Pickled vegetables are a flavorful and popular culinary tradition in Armenian cuisine. These pickled delights are created by preserving various vegetables in a mixture of vinegar, water, salt, and sometimes additional spices or herbs. The pickling process not only imparts a tangy and savory flavor to the vegetables but also helps extend their shelf life, allowing people to enjoy them long after the growing season.

Common vegetables used for pickling in Armenia include cucumbers, tomatoes, bell peppers, cauliflower, carrots, and cabbage. Each type of vegetable brings its own unique texture and taste to the mix, resulting in a diverse array of pickled offerings.
Armenian pickled vegetables are often enjoyed as a side dish or condiment that adds a burst of flavor and crunch to meals. They can be served alongside main courses, added to sandwiches, or even enjoyed on their own as a light and refreshing snack. The pickling liquid, infused with the vegetables' flavors, is also often used as a tangy dressing or marinade.
The tradition of pickling vegetables in Armenia reflects the country's history of preserving food for the winter months when fresh produce is scarce. The practice has evolved over generations, and today, Armenian pickled vegetables remain a beloved and integral part of the country's culinary heritage.
Whether you're enjoying a meal at home or experiencing Armenian cuisine in a restaurant, the vibrant and zesty taste of Armenian pickled vegetables is sure to add a delightful and tangy dimension to your dining experience.

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Contact Information

Head Office
Aram Khachikyan
Phone: +374 9595 1040
Yerevan, Armenia

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Carole Baden
New York, NY—USA

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