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.
Wash the cucumbers very well preferably using a brush.
Place the cucumbers on a kitchen cloth until they are dry. You want them to be completely dry before placing them in a jar.
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.
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.
Do not open the lid for 30 days. After 30 days the pickled cucumbers are ready to serve.