Posted by Bill Hettig on 10th May 2015
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.
- 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
- 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.
- Crush the bay leaves and add to a clean 2 quart jar.
- Add the spices & herbs to jar along with a sprig of tarragon (if using) and some parsley leaves.
- Lay the jar on its side and lay in the cukes, packing as tight as you can without crushing them.
- Add the remaining parsley.
- Make brine by dissolving salt in water (TIP: put room temperature water & salt into another jar, secure lid and shake vigorously).
- Pour brine over vegetables; gently wiggle jar to release all air bubbles. Continue filling until approximately ½ inch below the lip of the jar.
- 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).
- Allow jar to float as you clean off any veggie or seasoning debris from jar rim to ensure good seal.
- Twist on Perfect Pickler® lid until just hand snug.
- Pour tap water into airlock to the max line and gently twist into lid.
- 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.