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Persian Khiar Shoor pickled cucumber recipe

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 20 minutes
Servings: 10 servings
Course: Condiment, Side Dish
Cuisine: Middle Eastern, Persian
Calories: 12
Ingredients Method

Ingredients
  

  • 2 kg small cucumbers
  • 2 liters water
  • 1/4 cup salt
  • 1/2 cup vinegar
  • 5 garlic cloves
  • 5 fresh green peppers
  • 1 handful fresh dill
  • 1 small handful fresh tarragon
  • Black pepper optional

Method
 

  1. Wash the cucumbers thoroughly and let them dry completely.
  2. Wash and dry the dill, tarragon, and green peppers.
  3. Place some of the herbs, garlic, and peppers at the bottom of a clean glass jar.
  4. Add the cucumbers, then layer the remaining herbs and garlic between them.
  5. Mix the water, salt, and vinegar until the salt dissolves.
  6. Pour the brine into the jar until the cucumbers are completely covered.
  7. Seal the jar tightly and keep it in a cool, dark place for 7-14 days.
  8. Once the cucumbers are crisp and tangy, refrigerate them and serve chilled.