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Khiar shoor have a funny salty taste

Khiar Shoor (Persian Pickled Cucumbers)

Khiar Shoor is a traditional Persian pickle made with cucumbers, garlic, herbs, and brine. It’s crunchy, tangy, and refreshing, often served as a side dish with Iranian meals and fast food.
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Prep Time 30 minutes
Cook Time 10 minutes
7 days
Total Time 7 days
Servings: 7 servings
Course: Condiment, Side Dish
Cuisine: Middle Eastern, Persian
Calories: 11
Ingredients Method

Ingredients
  

  • 2 kg small thin-skinned cucumbers
  • 1/4 glass salt
  • 2 liters water
  • 5 cloves garlic
  • 5 hot and sweet peppers mixed
  • Black pepper-as needed
  • 1/2 glass vinegar
  • Fresh dill and tarragon-a handful

Method
 

  1. Prepare the Cucumbers and Herbs: Wash cucumbers and herbs thoroughly, then dry completely to avoid mold.
  2. Make the Brine: Boil water and salt until dissolved. Remove from heat and let cool to room temperature.
  3. Fill the Jar: Place cucumbers, garlic, herbs, and peppers into a clean glass jar with a tight-fitting lid.
  4. Add Brine and Vinegar: Pour cooled brine and vinegar over cucumbers until fully submerged. Adjust vinegar based on taste preference (more for sour, less for salty).
  5. Seal and Store: Close the lid tightly to prevent air from entering. Store in a cool, dark place away from sunlight.
  6. Wait and Enjoy: Your Khiar Shoor will be ready after about 7 days. Refrigerate after opening.