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\n\nGave some thought to its travels between Persia and Bulgaria, appeared in an Armenian-American cookbook (Treasured Armenian Recipes, printed in 1949 by the Armenian General Benevolent Union) and there they were, under “Blended Pickles No. 2.” Turns out the world’s finest Armenian pickles are similar to the world’s best Bulgarian and Persian and American pickles, except they embody dill, and sometimes inexperienced beans and coriander seed.
