Turshi Khiyar Iraqi Pickles
Discover the bold, tangy flavors of *Turshi Khiyar*, traditional Iraqi pickles that bring a burst of Middle Eastern flair to your table. This quick and easy recipe transforms crisp Kirby or Persian cucumbers into irresistible pickled delights with the perfect balance of briny, garlicky, and slightly sweet notes. Infused with aromatic dill, peppercorns, and optional red chili for a hint of heat, these pickles are prepared with a simple vinegar brine and naturally fermented for just a few days. Ideal as a side dish, sandwich topper, or mezze platter addition, these vibrant homemade pickles promise to elevate your meals with authentic Iraqi charm.
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Recipe Information
Ingredients
- 500 grams Small cucumbers (Kirby or Persian)
- 4 cloves Fresh garlic cloves
- 250 milliliters Distilled white vinegar
- 250 milliliters Water, filtered
- 30 grams Salt
- 10 grams Sugar
- 4 sprigs Dill sprigs (optional)
- 1 teaspoon Black peppercorns
- 1 Red chili (optional, for spice)
Instructions
Wash the cucumbers thoroughly and slice off the stem ends. Keep them whole or slice into spears or rounds depending on your preference.
Peel the garlic cloves and slice them thinly.
In a medium saucepan, combine the white vinegar, water, salt, and sugar. Heat the mixture over medium heat and stir until the salt and sugar are fully dissolved. Remove from heat and let the brine cool to room temperature.
Sterilize a glass jar (large enough to accommodate 500 grams of cucumbers) by washing it with hot soapy water and rinsing thoroughly. Let it air dry or dry it in a low-temperature oven.
Layer the cucumbers in the sterilized jar along with slices of garlic, dill sprigs (if using), peppercorns, and a red chili for heat, if desired.
Pour the cooled brine into the jar, fully submerging the cucumbers. Seal the jar tightly with a lid.
Leave the jar at room temperature for 3 to 5 days, depending on how tangy you like your pickles. Check daily to ensure the cucumbers remain submerged in the brine. If necessary, press them down gently with a clean spoon.
Once the desired flavor is achieved, transfer the jar to the refrigerator to stop the fermentation process. The pickles will keep for up to 2 months in the fridge.
Nutrition Facts
Calories |
20 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.1 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1167 mg | 51% | |
| Total Carbohydrate | 3.8 g | 1% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 2.1 g | ||
| Protein | 0.6 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 16 mg | 1% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 120 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
