Pairs well with Persian Pickled Cucumbers
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Persian Pickled Cucumbers
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A traditional Persian fermented pickled cucumber recipe using a salt brine, dill, tarragon, garlic, and Serrano peppers for a spicy, flavorful pickle ready in about 10 days.
00:00:00 total
Serves 6
easy
Sides / Appetizer
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Ingredients
- cucumbers - 2.5 kg (2 and 1/2 kilograms)
- water - 3 L (3 liters, dechlorinated by resting for a couple of hours)
- salt - 120 g (4% salt concentration of water, non-iodized pure salt, about 120 grams)
- dill - watch the video to see (fresh, roughly chopped)
- tarragon - watch the video to see (fresh, roughly chopped)
- Serrano peppers - 2 (a couple, for spiciness)
- garlic - watch the video to see (a few cloves, lightly crushed)
Instructions
- Prepare the brine: Let 3 liters of water sit for a couple of hours to remove chlorine. Then dissolve 120 grams of non-iodized salt into the water to create a 4% salt brine.
- Prepare herbs and aromatics: Roughly chop dill and tarragon. Lightly crush garlic cloves to release flavor. Prepare Serrano peppers for spiciness.
- Assemble the jar: Place some dill, tarragon, garlic, and Serrano peppers at the bottom of the jar. Pack cucumbers tightly into the jar, layering with more herbs and aromatics.
- Add brine and ferment: Pour the salt brine over the cucumbers until fully covered. Ensure cucumbers are submerged to avoid spoilage. Seal the jar and store in a cool, dark place.
- Fermentation period: Allow the cucumbers to ferment for about 10 days. After this period, the pickles will be ready to eat.
