Pickled Persian Cucumbers Recipe (Khiar Shoor)

Persian Pickles or Khiar Shoor are a popular and delicious Iranian condiment and side dish that can be served with many dishes. It is a great option in addition to sandwiches, it gives a wonderful taste to the foods like Salad Olvieh and Salad Macaroni.

It is very quick to make and takes little time. Preparation of pickled Persian cucumbers is so easy at home, everyone could make this lovely. But you must be careful that it does not get moldy or crushed.

how to make khiar shoor

Homemade Persian Pickles or Khiar Shoor
Prep Time15 mins
Total Time15 mins
Course: Side Dish
Cuisine: iran
Yield: 10 people


  • 1 kg Cucumber
  • 10 cloves Garlic
  • 3 tbsp Salt
  • 3 cup Water
  • cup Vinegar
  • Fresh pepper, or red pepper powder
  • Fresh aromatic herbs such as basil, mint or parsley


  • Wash the cucumber, garlic, and vegetables and let them dry completely. Wash the container and dry it with a clean towel. If they have moisture, they will quickly mold pickles.
  • Pour water into a suitable pot and put it on the heat. Add salt and vinegar.
  • Allow the water to boil and the salt to dissolve completely in the water. Then remove the pot from the heat and leave it aside until the mixture of water and vinegar cools down.
  • Place the cucumbers in a suitable glass container. Arrange them in order. Put garlic, herbs, and pepper between the cucumbers.
  • At the end, pour the mixture of vinegar, water and salt on the cucumbers. The water should completely cover the cucumbers. So if it is not enough, add some more water and salt.
  • Tighten the lid of the jar, because if the air gets to the cucumbers, the cucumbers will be crushed and rotten. Place the jar in a dry and dark place.
    After 1 week to 10 days, these delicacies are ready to use.


  • Small cucumbers are the best choice for pickles.
  • Boiling water prevents salted cucumbers from getting moldy. You can not boil the water.
  • You must ensure that air does not enter the glass. You can close the lid of the jar with a plastic so that air does not get into the jar. Or before closing the lid, put a plastic on the lid of the jar and then close the lid of the jar.
  • The best season for making pickled cucumbers is the hot season, in this season they are ready within 1 week.
  • After opening the lid, put it in the refrigerator.

Quick pickled cucumber recipe

Prepare quick pickled cucumbers, That are ready to use in 1 day: when the mixture of water and vinegar reaches the boiling point, pour the cucumbers into the pot and wait a few minutes for the mixture of salt water and vinegar to be absorbed by the cucumbers.

Then the Persian pickled cucumber is ready. Of course, we must be careful not to make the cucumbers too soft.

Inside a piece of well-pickled cucumber
Inside a piece of well-pickled cucumber

I make pickles in glass containers, plastic containers, and even in bottles, and you may not believe that the result will be great in the bottles. I turn the bottles upside down so no air gets in.

If you see that the pickled cucumbers are crushed, or the inside of them is crushed, then you know that the pickled cucumber is spoiled, the inside of the well khiar shoor is like the photo in this post.


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