Persian Pickles Recipe
Khiar Shoor
(AKA: Persian Pickles, Iranian Pickles, Salty Cucumbers)
Submitted By: Taz
Ingredients:
2 lbs Persian Cucumbers - 3 - 4 inches long and relatively thin
4 Cups Water
4 Tbs Pickling Salt
1 Tbs Ground Thyme*
4-5 Large cloves Fresh Garlic - sliced**
1 Cup Cider Vinegar + additional if needed
-OPTIONAL-
1-3 small Fresh Red Chiles
10-12 Black Peppercorns
Preparation:
- Thoroughly wash and rinse the cucumbers
- Place the washed cucumbers on a clean kitchen towel(s) and allow them to completely dry
- Add water to a medium pan over medium-high heat - Add salt and bring to a boil
- Remove from heat and add the ground thyme (or tarragon) and black peppercorns (if using) to the liquid and allow to cool to room temperature
- Stand your cucumbers in jars or in a 2-2 ½ quart airtight container and place garlic slices between the cucumbers - Place your fresh thyme or tarragon sprigs and red chiles between the cucumbers (if using)
- Once the salted water has cooled to room temperature, add the cup of vinegar to the liquid and give it a good stir
- Pour the liquid over the top of your cucumbers - IF NEEDED, top off the container(s) with additional cider vinegar until right to the top (there should be NO air in the container(s) when sealed)
- Seal the container(s) and place in a cool, dry spot for 30 days - DO NOT OPEN CONTAINER(S) DURING THIS TIME
- After 30 days, the pickled cucumbers are ready to eat!
*
You can substitute Ground Tarragon OR use a couple of fresh sprigs of either thyme
or tarragon in place of the dried/ground if you wish
** You can substitute 8-10 small cloves of garlic and leave them whole if you prefer
