Khiar Shoor (Persian Fermented Gherkins) is a traditional Iranian recipe for a classic lacto-fermented pickle of gherkins in a vinegared brine flavoured with garlic, tarragon, chillies, bay leaves and advieh torshi spice blend. The full recipe is presented here and I hope you enjoy this classic Iranian version of: Persian Fermented Gherkins (Khiar Shoor).
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This is a classic Iranian recipe for gherkins pickled by lacto-fermenting in a light vinegared brine.
Ingredients:
500g fresh, gherkins
500ml boiled water
4 tsp salt
120ml white wine vinegar
3 garlic cloves
2 small red chillies
6 sprigs fresh tarragon
2 tsp Advieh Torshi
2 bay leaves
Method:
Start by washing the gherkins thoroughly and then soak them in ice-cold water for one to two hours. This helps make them extra crisp. After soaking, dry them thoroughly with a clan tea towel.
Wash your pickling jars then set in an oven pre-heated to 140°C and allow to sterilize for about ten minutes to make sure they’re completely germ-free.
Whilst 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 mix in the vinegar.
Pack the cucumbers into the jars and tuck in the garlic cloves, Advieh Torshi spices, 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 and a couple of chillies.
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 flavour and crunch, wait three weeks before enjoying them.
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