Persian Pickles Recipe

Khiar Shoor
(AKA: Persian Pickles, Iranian Pickles, Salty Cucumbers)
Submitted By: Taz


2 lbs Persian Cucumbers - 3 - 4 inches long and relatively thin
4 Cups Water
4 Tbs Pickling Salt
1 Tbs Ground Thyme*
4-5 Large cloves Fresh Garlic - sliced**
1 Cup Cider Vinegar + additional if needed
1-3 small Fresh Red Chiles
10-12 Black Peppercorns

  1. Thoroughly wash and rinse the cucumbers
  2. Place the washed cucumbers on a clean kitchen towel(s) and allow them to completely dry
  3. Add water to a medium pan over medium-high heat - Add salt and bring to a boil
  4. Remove from heat and add the ground thyme (or tarragon) and black peppercorns (if using) to the liquid and allow to cool to room temperature
  5. Stand your cucumbers in jars or in a 2-2 ½ quart airtight container and place garlic slices between the cucumbers - Place your fresh thyme or tarragon sprigs and red chiles between the cucumbers (if using)
  6. Once the salted water has cooled to room temperature, add the cup of vinegar to the liquid and give it a good stir
  7. Pour the liquid over the top of your cucumbers - IF NEEDED, top off the container(s) with additional cider vinegar until right to the top (there should be NO air in the container(s) when sealed)
  8. Seal the container(s) and place in a cool, dry spot for 30 days - DO NOT OPEN CONTAINER(S) DURING THIS TIME
  9. After 30 days, the pickled cucumbers are ready to eat!
* You can substitute Ground Tarragon OR use a couple of fresh sprigs of either thyme
    or tarragon in place of the dried/ground if you wish

** You can substitute 8-10 small cloves of garlic and leave them whole if you prefer

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