Armenian and persian cucumbers grow well here in our hot desert climate, and we pick them in June, when still small, before they produce a lot of seeds. Skin on, pickled fresh with a solution of boiled wine, vinegar, sugar, water and spices. They hold their delicious, crunchy, sweet-sour-spicy-fresh taste all year, fresh or sterilized.
To maintain their tender taste, we do not add the pickling spices we normally use to pickle fully grown English and Californian cucumbers.
If not eaten after a week in the fridge, we sterilize the leftover pickles in their mason jar in a waterbath, 15 minutes and keep them in the pantry.

#GlobalApron