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Khiar Shoor -Crunchy Homemade Pickles

Khiar Shoor -Crunchy Homemade Pickles

This Cucumbeer Pickle stays crisp, tangy, and is full of flavor.

Course Pickles, side dish
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword Khiar Shoor -Crunchy Homemade Pickles
Prep Time 10 minutes
Servings 4 Jars
Author Labsalliebe

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

  1. 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

  1. 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.

  2. While the jars are heating, bring the water to a boil and stir in the salt.

  3. Let the salty water cool until it’s lukewarm, and then add the vinegar.

  4. Place the cucumbers in the jars and tuck in garlic cloves, coriander seeds, and sprigs of tarragon between them.

  5. Pour the vinegar-salt water over the cucumbers until the jars are completely full, and top each jar with a bay leaf.

  6. Seal the jars tightly and leave them in a warm spot for three to four days to start the fermentation process.

  7. 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.