Persian Pickles
Khiar Shoor or Persian pickles are salty cucumbers made with vinegar, salt, and some herbs. You can use it as a side dish or as an ingredient in some main dishes in Persian cuisine.
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Servings: 4 people
Calories: 11kcal
Ingredients
- 2 lb tiny small cucumbers
- 1 cups of vinegar
- 3 chili peppers
- 3 cluster of dills
- 1 garlic (all cloves)
- 4 cups of boiling water (as needed)
- 3½ oz celery leaves
- ⅓ cup of salt
- 1 teaspoon sugar (optional)
Instructions
- Wash the cucumbers and the herbs with cold water and dry them well
- Chop the herbs
- Mix boiled water, vinegar, and salt and sugar and boil them
- Put the boiled liquid away to cool down
- Place the cucumbers in a jar
- Place the garlic and herbs between cucumbers
- At the end put celery leaves on top and pour the cooling liquid on them
- Tighten the lid of the jar and move it to a cooler place
- After seven days or in some cases (depend on the cucumber and temperature) up to 30 days, your Khiar Shoor is ready.
Notes
Uniqop’s Advice:
- You should dry the cucumbers and herbs thoroughly after washing.
- While you’re waiting to pickle your cucumbers, do not put them in the refrigerator, but after you opened the lid, keep it in the fridge.
- More salt can make it saltier and tastier, but it wrinkles the cucumbers.
- Choosing small jars, make the maintenance easier.
- Choose tiny and small cucumbers for Khiar Shoor.
Nutrition
Serving: 100g | Calories: 11kcal | Carbohydrates: 2.26g | Protein: 0.33g | Fat: 0.2g | Sodium: 1208mg | Potassium: 23mg | Fiber: 1.2g | Sugar: 1.06g | Vitamin A: 10IU | Vitamin C: 1mg | Iron: 0.4mg