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Persian Pickles

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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Course: Side Dish
Cuisine: Persian
Keyword: Khiar Shoor, Persian Pickles
Prep Time: 1 minute
Cook Time: 20 days
Servings: 4 people
Calories: 11kcal


  • 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)
  • oz celery leaves
  • cup of salt
  • 1 teaspoon sugar (optional)


  • 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.


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.


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