(Khiar Shoor Pickled Cucumber

Diets

Vegan
Gluten free
Paleo

Ingredients

Produce
- 1 kg Cucumbers *preferably, small and green
- 3 Garlic cloves
- 1 tbsp Tarragon *optional

Baking & Spices
- 3 Red pepper
- 4 tbsp Salt

Oils & Vinegars
- 1 cup Vinegar *apple or grape vinegar

Liquids
- 4 cups Water

Found on thepersianpot.com

Description

Pickled Cucumber is a known ingredient all around the world and like many other kinds of pickle is popular among Iranians, as a side dish or an ingredient in some foods like Olivie Salad. I have tried different kinds of pickled cucumbers since living out of Iran and, they had a hint of sweetness in them that didn’t satisfy me as the Persian pickles did. So I found out this recipe that I could make Khiarshoor (literally meaning salty cucumbers) easily and they were ready to serve just after 30 days.

ممنونم از مرضیه خانم عزیز بخاطر انتخاب غذاها و دسرهای ایرونی

Every good explainnwd

Very good nicely explained

Good very good

Good Please show ur good recipies

These are very good made in this way. I couldn’t find the tarragon in my spices so I left that out, but my family loves these pickles. This recipe works for the regular pickling cukes as well.

Ingredients

1 Kilogram cucumbers *preferably small and green
4 Cups water
4 Tablespoons salt
1 Cup vinegar *apple or grape vinegar
3 garlic cloves
1 Tablespoon tarragon *optional
3 red pepper, whole or ground *optional

Directions

Wash the cucumbers very well preferably using a brush. Place the cucumbers on a kitchen cloth until they are dry. You want them to be completely dry before placing them in a jar. Add water to a pot and bring to a boil. Add salt and allow it to dissolve in water. Then set the pot aside and allow it to cool down to room temperature. Place the cucumbers in a jar. Place the garlic cloves in between them. It´s optional to add pepper and tarragon. Add the cooled down water to the jar until 2-3 centimeters to the top of the jar. Then add vinegar until the jar is full. Close the lid tightly so the air can not reach the cucumbers. Do not open the lid for 30 days. After 30 days the pickled cucumbers are ready to serve.