Khiarshoor (pickled gherkins)

Armenians love to pickle everything from okra to herbs and everything in between. Pickled gherkins are the most common and a favourite in our household. There was a time when we would buy jar after jar until my mother in law told me how easy it was to make them.

There are two types of Khiarshoor, one picked in brine and the other in vinegar. I like to pickle mine in vinegar as I prefer the tangy, sour taste, but if you want to pickle in brine, all you need is boiled water which has been cooled to room temperature, copious amount of salt and the gherkins. Place them in a sterilised glass jar and set aside for 7-10 days. It is as simple as that.

For my version, I have used the following:

500 gms of gherkins
1 bay leaf
1 red chilli
2 cloves of garlic
1 tablespoon of yellow mustard seeds
1/4 cup of rock salt (use less if using normal salt)
Few springs of coriander
White vinegar to fill up the glass jar

Sterilise a medium sized glass jar (I often use the top rack of the dishwasher or wash and then dry the jar in a warm oven) and add some salt and mustard seeds to the bottom. Pack in the gherkins, chilli, bay leaf and garlic cloves. Add the remainder of the salt and mustard seeds and place the coriander springs on top. I do not add any sugar, but if you prefer the sweet and sour variety you can also add some at this point. Fill up the jar with white vinegar and close tight and set aside for 7-10 days. Enjoy as a side with kebabs or add to salads, dips, wraps etc.