Tarragon-pickled cucumbers

Tarragon-pickled cucumbers

Kheeyar shoor

By
From
Saraban
Makes
1 kg
Photographer
Mark Roper

Wonderfully fresh and crunchy, these cucumbers are ready after only a few days’ pickling.

Ingredients

Quantity Ingredient
800g pickling cucumbers
3 long green chillies
1 head garlic, broken into cloves and peeled
1 cup tarragon sprigs, stalks and all
1 litre water
80ml white-wine vinegar
50g sea salt
2 tablespoons sugar
1 tablespoon coriander seeds

Method

  1. Wash the cucumbers and chillies, then prick them all over with a thin skewer or toothpick. Put the cucumbers and chillies into a bowl with the garlic cloves and tarragon and toss to combine evenly. Transfer to a sterilised 1 litre jar.
  2. Bring the remaining ingredients to a boil in a large, non-reactive saucepan, then pour onto the cucumbers, filling the jar and making sure there are no air pockets. Seal the jar and turn it upside-down a few times to distribute the ingredients evenly.
  3. Store in a cool place for 5 days before using. Once opened, the cucumbers will keep for 4–6 weeks in the refrigerator.
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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