There’s something special about a crunchy homemade pickle, and nothing beats making them yourself. Every Friday, I stroll through my fave market at the Orangerie and pick up small, fresh cucumbers that are perfect for pickling. Back in my kitchen, I turn them into Khiar Shoor – Crunchy Homemade Pickles that stay crisp, tangy, and full of flavor.
Once they’re ready, the pickles last about one to two weeks in the fridge. If the brine turns a bit cloudy, don’t worry – that’s perfectly normal and actually part of the charm of this traditional method. It’s how you know the natural fermentation is working just as it should.
A PERSIAN SANDWICH IS ONLY COMPLETE WITH PICKLES
Pickles aren’t just a side dish in Persian cuisine – they’re a must-have at the table. My grandmother always had jars of pickled vegetables, and she served them every day. Salty pickles were everyone’s favorite, and I love keeping this tradition alive in my own kitchen.
Pickled cucumbers are amazing in every Persian sandwich. They taste great with Kotlet – Persian Meat and Potato Patties. And pair perfectly with Salad-e Olivieh – Russian Potato Salad with a Persian Twist. They even complete a Sandewich-e Sosss banadari – curry sausage in Persian style.
If you like pickles, I have a recipe for Torshi Liteh – Pickled Vegetables, Piccalilli – English Mustard Pickle, and Torshi Torobche – Quick Pickled Radishes ترشی تربچه on my blog. You can also find my recipe for homemade kombucha and a guide to second fermentation. And if you’re in the mood for something sweet and tangy, my fruit leather (lavashak-e aloo) made from sun-dried plums is always a hit.
HOW TO PICKLE IN BRINE?
Pickling in brine is actually really simple and surprisingly fun, and you only need to try it once to see just how easy it is. It all starts with making a hot brine from water, vinegar, and salt, which you let cool before pouring over the cucumbers. To give your pickles extra flavor, you can add spices and herbs straight into the jar, which makes each batch a little different.
For my brine, I use a simple mix of salt, wine vinegar, spring water, garlic, red chili, fresh tarragon, coriander seeds, and bay leaves. Each ingredient adds its own layer of flavor, and together they create something really special. Fresh cucumbers are already tasty, but pickled this way, they turn into irresistibly crunchy, tangy little gems. To make sure they stay crisp, I like to soak them in ice-cold water for an hour or two after washing – it really makes a big difference.
In Iran, people have been using this traditional way of preserving food for centuries, and it still works beautifully today. Honestly, it’s way easier than you think, and once you try it, you’ll understand why it has lasted so long.
WHAT HAPPENS DURING BRINE PICKLING?
When you pickle vegetables, make sure they’re completely covered in brine to keep them safe. Then all you have to do is let them sit at room temperature and let the natural bacteria do their job. The good lactic acid bacteria multiply and convert the sugars and starches in the vegetables into lactic acid, which lowers the pH and keeps harmful bacteria from growing. This way, your pickles stay safe to eat, last longer, and remain easy to digest, while keeping all their vitamins, nutrients, and flavor intact.
STERILZING JARS IN THE OVEN
To store your pickles safely, it’s important to use sterilized jars. I usually use Weck jars*, but any clean glass jars will work. There are a few ways to sterilize jars, and my favorite is the oven method because it’s simple and reliable. Just preheat your oven to 140°C (285°F), place your clean, dry jars inside for about ten minutes, and they’re ready to go – perfectly germ-free and safe for storing your pickles.
HEALTH BENEFITS OF PICKLED CUCUMBERS
Pickled cucumbers are not just tasty – they’re really good for your health, especially for your immune system and gut. They help keep the digestive system healthy by crowding out harmful bacteria, fungi, and parasites. Eating pickled vegetables can even help prevent issues like Candida infections.
Cucumbers are naturally detoxifying and help flush out excess water from the body. They’re packed with vitamins, including B vitamins, vitamin C, and vitamin E, and they’re rich in minerals like calcium, zinc, iron, magnesium, potassium, and phosphorus. They also contain enzymes called peptidases, which help break down proteins and kill harmful bacteria in the gut, giving your digestive system a natural cleanse. On top of that, cucumbers are alkaline, which helps balance acids in the body and supports overall wellness.
INGREDIENTS FOR CRUNCHY HOMEMADE PICKLES
500 g fresh, garden cucumbers
500 ml boiled water
4 tsp salt (about 25 g)
½ cup organic white wine vinegar*
3 garlic cloves
2 small red chili peppers
6 sprigs fresh tarragon
½ tsp whole coriander seeds*
PREPARATION CRUNCHY HOMEMADE PICKLES
Start by washing the cucumbers thoroughly and then soak them in ice-cold water for one to two hours. This helps make them extra crisp. After soaking, dry them well.
Next, sterilize your jars in the oven. Preheat the oven to 140°C (285°F) and place the clean, dry jars inside for about ten minutes to make sure they’re completely germ-free.
While the jars are heating, bring the water to a boil and stir in the salt. Let the salty water cool until it’s lukewarm, and then add the vinegar.
Place the cucumbers in the jars and tuck in garlic cloves, coriander seeds, and sprigs of tarragon between them. Pour the vinegar-salt water over the cucumbers until the jars are completely full, and top each jar with a bay leaf.
Seal the jars tightly and leave them in a warm spot for three to four days to start the fermentation process. After that, move the jars to the fridge or a cool, dark cellar, where they can continue fermenting for at least one week and up to two weeks. During this time, avoid opening the jars.
The cucumbers are already tasty after one week, but for the best flavor and crunch, wait three weeks before enjoying them.
Befarmayid
Susan
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Khiar Shoor -Crunchy Homemade Pickles
This Cucumbeer Pickle stays crisp, tangy, and is full of flavor.
Ingredients
INGREDIENTS FOR CRUNCHY HOMEMADE PICKLES
- 500 g small garden cucumbers fresh
- 500 ml boiled water
- 4 tsp salt about 25 g
- ½ cup organic white wine vinegar
- 3 garlic cloves
- 2 small red chili peppers
- 6 sprigs tarragon fresh
- ½ tsp whole coriander seeds
- 2 bay leaves
Instructions
PREPARATION CRUNCHY HOMEMADE PICKLES
-
Start by washing the cucumbers thoroughly and then soak them in ice-cold water for one to two hours. This helps make them extra crisp. After soaking, dry them well.
STERILIZING YOUR JARS IN THE OVEN
-
Next, sterilize your jars in the oven. Preheat the oven to 140°C (285°F) and place the clean, dry jars inside for about ten minutes to make sure they’re completely germ-free.
-
While the jars are heating, bring the water to a boil and stir in the salt.
-
Let the salty water cool until it’s lukewarm, and then add the vinegar.
-
Place the cucumbers in the jars and tuck in garlic cloves, coriander seeds, and sprigs of tarragon between them.
-
Pour the vinegar-salt water over the cucumbers until the jars are completely full, and top each jar with a bay leaf.
-
Seal the jars tightly and leave them in a warm spot for three to four days to start the fermentation process.
-
After that, move the jars to the fridge or a cool, dark cellar, where they can continue fermenting for at least one week and up to two weeks. During this time, avoid opening the jars.
Recipe Notes
The cucumbers are already tasty after one week, but for the best flavor and crunch, wait three weeks before enjoying them.
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Tried out this recipe yet? Drop a comment below and let me know! Don’t forget to tag your pic on Instagram with @labsalliebe and use #labsalliebe. I won’t miss it and will leave you some love in the comments too. Can’t wait to see what you create!