Cookery Magazine
Online Cooking Magazine Around The World

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

0
5/5 - (2 votes)

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 vinegar1 cup
Chili pepper3 pcs
Garlic 5 pcs
Water2 cups
Tarragon 100 grams
Dill 100 grams
White alumin the size of two sugar cubes
Coriander seeds ¼ teaspoon
Salt½ a cup
chickpeas4-6 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.

dish of khiar shoor

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

Pickles cucumber

At this stage, we open a freezer bag and place it on the lid of the jar, then close it so that no air enters it.

We put the jar in a dry and cool place away from sunlight, and after a week, the pickled cucumber is ready to be consumed.

cucumber salted in bottle

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

There is no difference in preparing Khiar shoors in bottles or other containers; you need to use small and thin cucumbers to prepare pickled cucumbers inside the bottle.
Like other containers, pour the khiar shoor ingredients into the bottle and finally add the water and salt mixture to the bottle with a funnel.

pickled cucumber in the 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.

Now let the jars of pickled cucumbers boil for 30 minutes until the air in the jars gets completely out.

jar of pickeled cucumber or khiar shoor

After this time, we take the glasses out of the water and dry them, then put them upside down on a clean napkin.

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.

In almost all ancient medical books, the effect of this product can be seen; with a simple glance, you can see what a special place cucumber has had in the food basket of humans throughout history.

Old Fashioned Garlic Dill Pickles

As always, in this story, the East Asians are involved.

More than a hundred years before Christ, the Chinese started growing and keeping cucumbers, giving this hearty and Pleasant fruit to the world. 

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.

jar of khiyar shoor pickeled fruits

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.

Dill Pickle american khiar shoor

Aristotle wrote a treatise on the healing effect of pickles and khiar shoor and praised it.

Prominent cucumber lovers throughout history include Emperors Julius Caesar and Tiberius, King John and Queen Elizabeth I of England, Samuel Pepys, Amerigo Vespucci, George Washington, Thomas Jefferson, and Napoleon Bonaparte.

Khiar Shoor Persian Pickled Cucumber

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.

Sailors always had barrels of pickles with them. Due to its long shelf life and the presence of nutrients, this product could be used on cold winter nights and hard days without water and food.

jar of pickeled cucumber

Pickled cucumber has a large volume of water in its tissue that could reduce the thirst of sailors. This incident made Khyarshor travel worldwide with ships and attract more people.

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.

Then, after some time, it was not only Indian sailors who consumed pickled cucumbers; this product became popular worldwide, and its demand increased.

khiar shoor irani

Everyone was trying to find new ways to produce this product. Humans didn’t like to wait long for their cucumbers to turn into pickles.

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.

how to pickle cucumber

People in the business and economic world, when they saw the high demand and popularity of pickled cucumbers among the people, set up workshops and factories to produce pickled cucumbers.

With the establishment of these factories, there was a significant change in the history of pickled cucumbers.

Pickled Cucumbers khiar shoor

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

  • Pickles are technically a fruit.
  • Almost 20% of the pickles that are sold are kept in the refrigerator.
  • American people prefer pickled cucumber with tiny seeds on the body.
  • The song of the National Pickle Day (November 14th) is called Pickle Polka.
  • On National Pickle Day (November 14th), you must pick your favorite type of pickle and enjoy it.
  • Europeans like khiar shoor with a smooth body, and on the contrary, Americans prefer small seeds on the body.
khiar shoor
  • The sound of biting a pickled cucumber is called a snap, and a good snap can be heard from a distance of 30 cm.
  • There are different types of pickles, such as salty, German, Polish, Korean bread, unsalted pickles, sweet pickles, spicy pickles, sweet and sour pickles, and also in different sizes.
  • Every 100 grams of pickled cucumber has 11 calories, so don’t worry, and include this low-calorie food in your diet. Pickles can be used in salads, sandwiches, and other types of things.
  • Americans consume more pickled cucumber (Khiar shoor) than people in other countries; they consume approximately 20 billion Khiar shoor per year, and 70% of households consume Khiar shoor.
pickles in a jar khiyar 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

How to prepare pickled cucumber?

To prepare Khiar shoor, cucumbers are placed in vinegar, salt water, or other desired solutions for a certain period.
In another way, cucumbers are placed in acidic environments, such as lactic acid.

What materials are used to produce pickles in factories?

Materials used to produce pickles in factories are cucumber – vinegar (citric acid) – sweeteners – salt – food colors – thickeners – surfactants – spices.

Can you name the uses of pickled cucumber?

We can use khiar shoor as a seasoning along with all kinds of food.
In preparing all kinds of quick and ready meals. In the preparation of all kinds of salads and salad dressings and sauces.

Name diffrent types of khiar shoor.

Salted cucumber is produced and consumed in two forms: pasteurized and fermented. 
Pasteurized pickles are produced industrially in food factories and then pasteurized. 
Fermented pickled cucumbers are usually prepared in traditional workshops or at home.

Traditional or fermented pickled cucumber? Which one do you prefer?

In the traditional method, because no increase in temperature or heat is used for cucumber processing, and all the processing is done with sea salt or non-industrial rock salt without iodine, vitamins, and temperature-sensitive properties remain in pickled cucumbers, this can be one of the benefits of pickled cucumbers are to preserve the vitamins in green cucumbers.

What countries were involved so pickled cucumbers reached us in their present form?

As we said, the beginning of planting cucumbers is from China, and its transformation into pickled cucumbers or khiar shoor is from India, but the naming of pickled cucumbers is related to the Netherlands.

Which food colors are used in the production of pickled cucumbers?

From two colors of caramel and chlorophyll.

Khiar shoor

Recipe by Fatemeh BanialiCourse: Persian Food
Servings

4

servings
Prep time

45

minutes
Cooking time

40

minutes
Calories

300

kcal

Khiar shoor is one of the most popular and delicious Iranian condiments used in various food industries.
Today, pickled cucumbers are used along with all kinds of traditional and fast food dishes, and it is considered one of the most popular seasonings in restaurants and fast foods.

Ingredients

  • 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

Directions

  • 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 stage
    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
    At this stage, we open a freezer bag and place it on the lid of the jar, then close it so that no air enters it. We put the jar in a dry and cool place away from sunlight, and after a week, the pickled cucumber is ready to be consumed.

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.

Please share this article with your friends on Facebook, Twitter, Pinterest, and other social media. 🧡

Leave A Reply

Your email address will not be published.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Privacy & Cookies Policy