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Vegetables from Iran
Khiar shoor ("salty cucumber") is small pickling cucumbers fermented in a salt brine. In Iranian studies the cucumbers sat in 5–7 % salt brine. In one study, held at 25 °C, the pH fell from about 6 to about 3.5. Household recipes vary, and no citable one was found.
| Pickling cucumbers (size no. 3)3.8–5.1 cm across, 17–20 g each | [yousefi2025] |
| Brine of 6 % salt1 part brine to 1 part cucumber | The study brine also held 0.15 % acetic acid[yousefi2025] |
Total time across the recorded steps: 15 days
What changes: Small, sound pickling cucumbers are picked out and weighed
The study's cucumbers measured 3.8–5.1 cm across and weighed 17–20 g; defective ones were left out. Output: sound pickling cucumbers, 0.4 kg per container in the study.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Khiar shoor ("salty cucumber") is small pickling cucumbers fermented in a salt brine. In Iranian studies the cucumbers sat in 5–7 % salt brine. In one study, held at 25 °C, the pH fell from about 6 to about 3.5. Household recipes vary, and no citable one was found. Made in 4 steps over 15 days. The longest step, ferment in a warm, dark place, takes 15 days (Nilchian Z 2013) and runs at 25 °C (Yousefi M 2025). Salt is 5–7 % (Nilchian Z 2013). Lactobacillus plantarum does most of the fermenting.
| Main step | 15 daysMeasured[nilchian2013] | Ferment in a warm, dark place |
|---|---|---|
| Temperature | 25 °CReported[yousefi2025] | Ferment in a warm, dark place |
| Salt | 5–7 %Reported[nilchian2013][yousefi2025] | Pack the cucumbers and cover with brine |
| Acidity | pH 6 → 3.5Measured[yousefi2025] | Ferment in a warm, dark place |
Like other salt-brine cucumber pickles, khiar shoor is soured by lactic acid bacteria rather than by vinegar alone, though some brines start with a little acetic acid.
In the lab trial with 5 % and 7 % brines and an L. plantarum starter, the high-starter 5 % brine reached pH 3.42 by day 15 and no pathogenic organisms were observed.
Every number is labelled with how it is known. How this atlas is made
Encyclopaedia Iranica records that Mirza Ali-Akbar, chef to the Qajar shah Naser al-Din (1848–96), gave recipes for cucumber pickles in his cookbook. The entry does not say whether they were brined or soured with vinegar [iranica-cucumber]. In 2013 and 2014 a Tehran team sampled 70 traditional Persian pickles from across Iran, ten of them pickled cucumber [soltan2017].
