Persian Sour Cucumbers (Torshi-ye Khiar Shor)

While traveling in Seattle, I had lunch in a soup-and-sandwich shop owned by a Persian who, much to my dismay, advertised but did not serve soup. He said it was too expensive to take the “soup” off his storefront sign. But I noticed he displayed jars of Persian Sour Cucumbers (Torshi-Ye Khiar Shor), which went well with the delicious handmade calzone he served us. Yes, culture travels in wide circles.

Ingredients
• 2 lbs. fresh pickling cucumbers, ends trimmed
• 8 garlic cloves, 2-3 TBS, sliced
• 2 sprigs fresh tarragon (or 2 tsp. dried)
• ¼ cup fresh parsley, stemmed, packed
• 1 tsp. coriander seed, cracked
• 1 tsp. anise seed
• 1 tsp. peppercorns, cracked or coarsely ground
• 2 bay leaves, crushed
• 4 cups tap water
• ⅓ cup table salt
• Brine: 4 cups spring water + 2 Tbsp. Celtic Sea Salt® or other premium brand

Directions
1. Dissolve table salt in 4 cups of tap water. Soak cucumbers in salt solution for 30 minutes (place a small saucer on top to keep submerged). Rinse and discard brine. Don’t slice the cucumbers.
2. Crush the bay leaves and add to a clean 2 quart jar.
3. Add the spices & herbs to jar along with a sprig of tarragon (if using) and some parsley leaves.
4. Lay the jar on its side and lay in the cukes, packing as tight as you can without crushing them.
5. Add the remaining parsley.
6. Make brine by dissolving salt in water (TIP: put room temperature water & salt into another jar, secure lid and shake vigorously).
7. Pour brine over vegetables; gently wiggle jar to release all air bubbles. Continue filling until approximately ½ inch below the lip of the jar.
8. Press brine overflow cup into jar until just level with jar rim. (TIP: you may want to do this with jar in your sink as some brine should spill over).
9. Allow jar to float as you clean off any veggie or seasoning debris from jar rim to ensure good seal.
10. Twist on Perfect Pickler® lid until just hand snug.
11. Pour tap water into airlock to the max line and gently twist into lid.
12. Place in cool location (68-74 degrees) and wait patiently for 4 days!

After Fermentation - add vinegar, up to a ½ cup or to taste. Raw is best.