Let’s make Persian Pickled Cucumbers (Khiar Soor)! #cwy #pickling #fermenting #iranianfood #recipe

Hello everybody. This is Yousef and welcome to my kitchen. I usually buy this for 2.95 a pound, but it was 70 cents today. Let’s go ahead and make a Persian pickle cucumber sugar. Do it. Let’s make a brine for 2 and 1/2 kilogram of cucumber. All right, this is a three liter of water and I just put it aside for a couple hours to get the chlorine out of this. All right, for three liter of water I choose 4% salt which it comes to 120. Make sure it’s not iodized salt. It this is a pure salt. Put it in there. All right. Try to dissolve all the salt in this. Make a nice brine. Round and round we go till we don’t see any salt. These are the herbs that we need. Dill and a teragon. You don’t have to cut entirely. That’s good enough. I use a couple of the Serrano pepper because I like a little bit the spiciness. Need some garlic. Just you don’t have to cut them. Just a little bit to crush to get all the excellent taste out of it. We all done. Ready to put them in a jar. All right. Put some of these herbs in there. All right. Fill them with your cucumber. Remember, you’re fermenting this. You don’t need the vinegar involved in this one. And you just push it in very tight. There we go. Covered all the way. Here we’re going to have a wonderful pickled cucumber Persian sty in 10 days. If you put it in a some cool place dark, just let it sit there. After 10 days, it’s going to be like this.