Khiar Shoor Recipe | Pickled Cucumber, delicious side dish in 7 steps

Khiar Shoor, an amazing condiments beside the dishes especially fast foods, Join Cookery Magazine in this delicious recipe and challenging history.

Ingredients for making Khiar shoor

Small cucumber preferably (kirby cucumbers) Or, English (Or Seedless) Cucumbers	1 kg
White vinegar	1 cup
Chili pepper	3 pcs
Garlic	5 pcs
Water	2 cups
Tarragon	100 grams
Dill	100 grams
White alum	in the size of two sugar cubes
Coriander seeds	¼ teaspoon
Salt	½ a cup
chickpeas	4-6 pcs

Recipe for making Khiar shoor

The first step

To prepare delicious pickled cucumbers at home, first, we separate the extra parts of the cucumbers (note that we should not damage the skin of the cucumbers). We wash the tarragon in a colander to drain the excess water.

The second step

After the excess water of cucumbers and vegetables is gone, we dry them with a clean towel to be sure. Note that every piece of khiar shoor ingredient must be completely dry, like the whole pickles, and not contain moisture because they cause the pickled cucumbers to mold quickly.

The third step

For this reason, carefully dry cucumbers and vegetables to have better pickled cucumbers. At this stage, we put a suitable pot on a very gentle heat and pour two cups of water with salt and vinegar into it.

The fourth step

At this stage, we let the water boil, and the salt dissolves completely in the water; then, we remove the pot from the heat until the mixture of water and vinegar cools. We peel the garlic and put it aside to dry after washing.

The fifth step

At this stage, we choose a suitable glass container for pickled cucumbers. We arrange the cucumbers in the container in order, and between the cucumbers, we use garlic, tarragon, dill, coriander seeds, Chili pepper, and chickpeas.

The sixth step

After pouring all the ingredients into the glass, we put a piece of white alum in the glass (white alum makes pickles crunchy), then mix vinegar, water, and salt into the jar until it completely covers the cucumbers.

The seventh stage

Golden tips for having the best pickled cucumber

• It is better to pierce the cucumbers with a toothpick to make them crisp.
• Do not use cucumber-tree because it will make your pickled cucumber extremely soft.
• Don’t forget to use chickpeas to make pickles crunchy.
• You can use rock salt instead of salt, which will prevent the pickled cucumber from softening.
• Add enough salt so that it is neither too much nor too little, so as not to ruin the salty cucumber.
• Don’t forget that inside the pickled cucumber, the empty space causes the cucumbers to mold.

Khiar shoor in a bottle

Pickled Cucumber in Just 1 day

To prepare one-day pickled cucumbers, when the mixture of water and vinegar reaches the boiling point, we pour the cucumbers into the pot and wait for a few minutes until the cucumbers absorb the mixture of salt water and vinegar, then the pickled cucumber is ready. Of course, we must be careful not to make the cucumbers too soft.

Prevent khiar shoor from being moldy

To prevent the khiar shoor from getting moldy, we fill a suitable pot halfway with water, then put it on the heat after we prepare the pickles. Next, we put the jars of pickled cucumbers upside down in the pot.

Jars that have leaks should be consumed sooner because the pickles in these jars will mold due to air entering and leaving. But we can keep well-sealed glasses in the cabinet or refrigerator for a long.

Having a journey in the history of Khiar shoor from the heart of India to around the world

November 14th is the day of honoring pickled cucumbers in many countries. Today, people from different countries give thanks for this delicious food by holding various festivals and exhibitions and displaying and eating all kinds of pickles, especially khiar shoor.

National Pickle Day (November 14th) dates back to the founding of the Pickled Cucumber Producers Association in 1949. However, this day was not always on November 14th, and it was celebrated on different days.

The history of pickled cucumber and its history shows this food’s importance.

As always, the Indians continued to work. Perhaps Indians can be considered experts in transforming food into different flavors; this time, they did not give up on pickling cucumbers.

Of course, according to tradition, the Indians first produced cucumbers, and the first known examples of cucumbers were pickled in India and Mesopotamia around 2030 BC when the inhabitants of northern India brought cucumber seeds to the Tigris Valley. 

This food owes its development and fame to sailors who, by keeping their food in salt and vinegar solution, were able to travel to distant lands and were introduced to all continents.

It is estimated that the production of pickled cucumbers for the first time dates back to more than 4,000 years ago using native Indian cucumbers. 

The ancient Egyptians and Greeks both wrote about the use of khiar shoor for its nutritional value and healing powers.

They registered the cucumbers produced by the Chinese in their own name and began to grow them on a large scale; then, by storing them in vinegar, they produced pickled cucumbers.

In fact, the history of pickles goes back thousands of years. The pickled cucumber was exported from India to the whole world and quickly opened its place in everyone’s heart.

The reason why Indians turned cucumbers into pickles was to use them on cold winter days. In the past, vinegar was considered a natural preservative.

When they mixed cucumbers with vinegar for longer preservation, after some time, they achieved an excellent result.

They found a delicious treasure, and thus, pickles were born. As it was said, the Chinese created, the Indians converted, but later on, Europe also opened its eyes to this story.

Europeans, like many other products, tried to register pickled cucumbers in their name. Until then, this product had no specific name until the Dutch put the word pickles on pickles and expanded its export.

This word in Dutch means water and salt. In this way, the history of Khiar shoor has been full of interesting stories.

Imagine people who have taken a small bite of this product for the first time, closed their eyes, and their whole being turned into joy and happiness.

Pickled cucumbers were served with food in the court and royal parties for a long time.

People’s popularity and attention to Khiar shoor has been evident since long ago. For example, the word pickle is mentioned at least twice in the Bible, and it was also known to the ancient Egyptians, as Cleopatra attributed part of her legendary beauty and health to pickles.

Julius Caesar believed that pickles give a person a sense of courage. That’s why he ordered his soldiers to use pickles.

The use of cucumbers was even extended to World War II. During this war, the United States sent 40% of pickled cucumbers to the front line for the use of soldiers.

About the history of pickling in Iran, the age of pickling in Iran dates back to the time of the Medes, while 70 years have passed since the industrial pickling in Iran.

But strictly speaking, Jewish immigrants from Eastern Europe introduced pickles in American sandwiches.

The ancients knew very well how useful pickles could be. Nowadays, this product is mostly used as food seasoning, food supplements, and combined flavorings, but once upon a time, pickled cucumber was like a main course and complete food.

From the heart of India to the vast continent of America, everyone benefits from khiar shoor in some way.

In the history of pickled cucumbers, all people have a role. Gradually, pickles became so popular that Eastern European Jews, who had strict religious habits in food, added this product to their food list.

The use of pickled cucumber by the Jews opened this product to America.

At the end of the 19th century, when Jews were forced to migrate to New York, they took a very delicious souvenir with them, and this is how pickles conquered all parts of the earth.

How the pickled cucumber factory came about

During the 17th and 18th centuries in the United States, farmers pickled their vegetables in the winter.

They turn cabbage, cucumber, and other vegetables into pickles so they can use them in other seasons.

The pickle process that was done at that time was very time-consuming and challenging.

Finally, thanks to several inventions in the 19th century, the method of this process changed.

In the same 19th century AD, the discussion of pickled cucumbers became very hot, and many researchers tried to make devices that would speed up pickling production.

For example, the first new method was from James Young, who increased the speed of turning cucumbers into pickles by using paraffin and waxing methods in glass containers.

Sometime later, John Mason made heavy and resistant glasses that could be placed in high heat to speed up the production of pickles.

Cucumbers are removed, washed, and then placed in large wooden barrels. The barrels are then filled with garlic, spices, dill, fresh water, and refined salt, and then the whole mixture is fermented for several weeks to several months.

If the fermentation time is short, the sourness of the khiar shoor will be less; otherwise, the longer the fermentation time, the pickled cucumber will increase in the taste of sourness.

Gradually, several methods emerged, and the production of pickled cucumbers expanded.

Now, it doesn’t matter which city or country you are in and which season of the year you are in; whenever you feel like eating pickled cucumbers, you can buy this delicious product from shops around your home.

Many things have happened in the history of pickled cucumbers; this product has passed through different lands, has been a guest at the tables of kings and people experiencing poverty, and has been produced in different ways.

Even after the past few hundred years, the popularity of pickled cucumber has not decreased even today, and this product is used in more foods, especially fast foods.

Indeed, if you refer to your memory, you have attractive memories in which khiyar shoor was present.

Interesting facts about khiar shoor

The Dutch were the first people to industrialize the production of pickled cucumbers, and currently Germany is the largest producer of pickled cucumbers in Europe, and Americans are considered the most consuming people in the world.

Properties of Khiar shoor

• Improve digestion
• Source of antioxidants
• Help improve stomach health
• Increase liver health
• Useful for weight loss
• Treatment of nausea during pregnancy
• Prevention of constipation
• Eliminate bad breath
• Increasing the body’s metabolism

Frequently Asked Questions about persian pickled cucumber

Conclusion

The last word is that khiar shoor, as a very delicious seasoning, has many properties and also brings some disadvantages, just like any other food, if its consumption is excessive.

Making pickled cucumber at home is economical and healthy, and the best advantage is that you can make it according to your taste.

If you have any suggestions to improve pickled cucumbers’ taste or shelf life, I will be happy to share them with you in the comments. Thankful.

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