Does anyone know how to make pickled Persian cucumbers like they serve on salads??

[cheezz]

I posted this request 1-1/2 years ago with no luck, but am hoping something new might have popped up. There is a restaurant here in Westchester (Los Angeles) called Truxton's that served an amazing salad with these thinly sliced pickled cucumbers on it. When I asked the waiter, he said they were pickled Persian cucumbers. Any ideas?

 

[melissa-dallas]

Cheezz, take a look at this explanation. She says that the best

ones are actually Israeli and not Persian. That might help you in a search for a recipe.

http://mypersiankitchen.com/persian-pickled-cucumbers/

 

[cheezz]

Funny, I just saw these in my local market. I copied the recipe... will post back! THANKS Melissa

 

[mistral]

Where did you find the recipe on My Persian Kitchen?

When I clicked on the link to the "Pickles" recipe, I only came up with another link to the pickle discussion page.

 

[mistral]

I am betting they are fully fermented (lacto-bacillic salt) pickles.

This is why the discussion mentions pickles from poland. And they are different from the vinegar pickles.

Also, the pickles used in a lot of Persian recipes are made from a different type of cucumber; maybe that makes a difference.

 

[cheezz]

That site didn't have the recipe - I found it here >> (I have some in the fridge as we speak *g*) >>

http://www.eatingoutloud.com/2008/07/refreshing-cucumber-salad-three-ways.html

 

[cheezz]

Very yummy although I would add a bit more sugar next time... like Japanese sakumono

 

[cheezz]

QUESTION about the pickled cucumbers... at first they were 'fairly' crisp, but day 2

and they are very soft... is there a way to keep cucumber pickles crisp?

 

[melissa-dallas]

I believe alum keeps processed pickles crisp. The natural fermented ones

(without vinegar) I'm not sure of.

 

[cheezz]

Well that would make sense... it's also used for various cut flowers to keep them fresh. Thanks!