Pickles

how to make persian cucumber pickles sliced | Family Cuisine

This dish is a classic in the Middle East, and is a great way to use up leftover cucumbers from your garden. Persian cucumber pickles are easy to make. They're made by slicing the cucumbers into
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Persian pickles |Cucumber in brine Khiar Shour خیار شور | Mixed Vegetables in Brine Makhlut Shour مخلوط شور |Fae

I am frequently flattered by reader contacts from all over the globe, requesting my posting of their nostalgic recipes. Requests fall into three categories. Foods I have never heard of and have no clue. Foods with which I am quite familiar and pencil on my posting list. And, foods I know about but have never made and need to thoroughly investigate and experiment with. Melina, a young Iranian lady living in Norway, requested that I post a recipe for shouri, vegetables pickled in brine, Persian style, which I was more than happy to experiment to create a worthy recipe.

Persians love their shouri, especially khiar shour (cucumbers pickled in brine)! Side-by-side with torshi and sabzi khordan, it is always served at festive tables, and desired at family lunch/dinner tables. We cannot think of sandwiches without a slice or two of khiar shour. And of course, Olivier salad is not Olivier salad without it.

What is supposed to be a very simple recipe (just a few ingredients) is what many home-cooks strive to come-up with, a perfect khiar shour. Canned and bottled ones are available at Persian/Mediterranean markets, a taste which is almost impossible to achieve homemade. In addition to what is already present in vinegar[1], manufacturers add more acetic acid liquid for pickling. I really don’t know what the extra acetic acid does to the pickling taste, I did not use it. To go all naturellé, I resorted to cyber-space information. The ratio of water/salt/vinegar was widespread, and in my opinion, too salty in every case. Consequently, I made several batches with dill, with tarragon, less salt, more vinegar, etc. This recipe is the outcome, and, I think I have something good here.

[1] Vinegar is typically 4-18% acetic acid by mass. Vinegar is used directly as a condiment in the pickling of vegetables and other foods. Table vinegar tends to be more diluted (4% to 8% acetic acid), while commercial food pickling employs solutions that are more concentrated. The amount of acetic acid used as vinegar on a worldwide scale is not large but is by far the oldest and best-known application.

Persian pickles |Cucumber in brine Khiar Shour خیار شور | Mixed Vegetables in Brine Makhlut Shour مخلوط شور |Fae

Persian pickles |Cucumber in brine Khiar Shour خیار شور | Mixed Vegetables in Brine Makhlut Shour مخلوط شور |Fae Persian pickles |Cucumber in brine Khiar Shour خیار شور | Mixed Vegetables in Brine Makhlut Shour مخلوط شور |Fae

Persian pickles |Cucumber in brine Khiar Shour خیار شور | Mixed Vegetables in Brine Makhlut Shour مخلوط شور |Fae

So, what’s cooking in your kitchen?

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