(Khiar Shoor) Pickled Cucumber

Pickled Cucumber is a known ingredient all around the world and like many other kinds of pickle is popular among Iranians, as a side dish or an ingredient in some foods like Olivie Salad. I have tried different kinds of pickled cucumbers since living out of Iran and, they had a hint of sweetness in them that didn’t satisfy me as the Persian pickles did. So I found out this recipe that I could make Khiarshoor (literally meaning salty cucumbers) easily and they were ready to serve just after 30 days.



  • 1 Kilogram
    cucumbers *preferably small and green
  • 4 Cups
  • 4 Tablespoons
  • 1 Cup
    vinegar *apple or grape vinegar
  • 3
    garlic cloves
  • 1 Tablespoon
    tarragon *optional
  • 3
    red pepper, whole or ground *optional


  1. Wash the cucumbers very well preferably using a brush.

  2. Place the cucumbers on a kitchen cloth until they are dry. You want them to be completely dry before placing them in a jar.

  3. Add water to a pot and bring to a boil. Add salt and allow it to dissolve in water. Then set the pot aside and allow it to cool down to room temperature.

  4. Place the cucumbers in a jar. Place the garlic cloves in between them. It´s optional to add pepper and tarragon. Add the cooled down water to the jar until 2-3 centimeters to the top of the jar. Then add vinegar until the jar is full. Close the lid tightly so the air can not reach the cucumbers.

  5. Do not open the lid for 30 days. After 30 days the pickled cucumbers are ready to serve.


5 reviews for (Khiar Shoor) Pickled Cucumber

  1. بهار


    ممنونم از مرضیه خانم عزیز بخاطر انتخاب غذاها و دسرهای ایرونی

  2. Dr Sabir ali


    Every good explainnwd

  3. Dr Sabir ali


    Very good nicely explained

  4. Dr Sabir ali


    Good very good

  5. Dr Sabir ali


    Good Please show ur good recipies

  6. Cammie


    These are very good made in this way. I couldn’t find the tarragon in my spices so I left that out, but my family loves these pickles. This recipe works for the regular pickling cukes as well.

  7. Charlotte Muia


    What is the shelf life when completed?

    • Marzie


      If preserved in fridge, you can keep it up to 3 month.

  8. Maria


    I make this khiar shoor the way my late grandma from Azarbayjan taught me and it’s delicious. I don’t add any vinegar — only salt and water. But it’s a MUST to add tarragon, dill, and cilantro, and, of course, garlic cloves. I use this a lot for my Salad Olivier, without which it wouldn’t be the Salad Olivier that we had in our dear Iran. :-)

    • Marzie


      Hi Maria, Salad Olivier is one of my favourite foods ever and Khiarshoor makes a huge difference for sure :D

  9. Sauerkraut Billy


    Is 30 days the required pickling time? Is it possible to open them a little earlier? Thanks for sharing your recipe!

    • Marzie


      Hi Billy, You can open them a bit earlier :) Just try them and see if it´s pickled enough.

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