SAEDNEWS: For many of us, one of the most delicious foods in the world is pickles. Iranians consume more pickles than people in most other countries, which is why they have developed greater skill and variety in making them.
According to the housekeeping section of SaedNews, the primary ingredient that defines the taste of pickles is herbs. Dill is one of the most common herbs found in pickles. Besides dill, other herbs such as mint, parsley, savory, coriander, tarragon, and basil are also used, as each imparts a unique flavor and aroma. It is the combination of these seven herbs that brings pickles close to their ideal taste.
Some herbs are rich in magnesium and calcium, like tarragon, which adds a slightly sharp and spicy taste to pickles. The key herbs in pickles are tarragon, savory, and mint. When combined, savory and mint give pickles an extraordinary flavor.
Some herbs can be used dried, including dill, oregano, mint, tarragon, and savory.
Fresh herbs that enhance pickle flavors include dill, tarragon, rosemary, thyme, oregano, and savory.
Each type of pickle has its own suitable herbs. Below is a guide to popular Iranian pickles and the herbs best suited for them:
Haft Bijar Pickle: Even if you’re feeling under the weather, this pickle is ideal. Its deliciousness comes from oregano, mint, and basil.
Eggplant Liteh Pickle: Herbs like mint, tarragon, basil, coriander, parsley, and savory help preserve its freshness and enhance its taste.
Eggplant Pickle: The flavor is perfected with mint, savory, parsley, tarragon, northern herbs (shishak or choochagh), and basil.
Nazkhatun Pickle: Aromatic herbs include basil, tarragon, mint, scallions, parsley, and coriander.
Ring Cucumber Pickle: Includes tarragon and golpar (Persian angelica seeds).
Pickled Onion: Best made with dried mint.
Leek Pickle: Prepared with aromatic herbs such as fresh spinach, coriander, parsley, mint, and dill.
Vash Pickle: Main herbs include parsley, coriander, leek, dried mint, and choochagh.
Cauliflower Mixed Pickle: Similar to Haft Bijar pickle, using celery stalks, mint, savory, parsley, oregano, tarragon, coriander, and optionally dried dill.
Salted Pickle: For a delicious salty pickle, use celery, dill, parsley, savory, and tarragon.
Tomato Water Pickle: Skilled cooks use celery, golpar, and coriander seeds.
Sour Cherry, Mango, and Bandari Pickles: Herbs like savory, tarragon, fresh celery leaves, coriander, and mint are recommended. Adjust quantities to taste.
Onion Pickle: Main herbs are mint, tarragon, savory, and dill.
Hot Pepper Pickle: Bay leaves are the only recommended herb.
Purslane Pickle: Uses purslane itself as the herb.
Ring Cucumber Pickle: Can include dried aromatic herbs.
Cucumber Pickle: Prepared with tarragon, savory, dill, and parsley.
Bell Pepper Pickle: Best flavored with savory, mint, dill, and tarragon.
Fine Herb Pickle: Aromatic herbs such as savory, tarragon, coriander, and parsley work best.
Seasonal Salad Pickle: Celery is the key herb.
Zalek Pickle: Mint, coriander, and parsley are used.
Garlic Pickle: Usually made without herbs, though tarragon may be added optionally.
Mushroom Pickle: Includes green or red peppers, garlic, tarragon, and mint.
Zucchini Pickle: Uses fresh chopped dill, chopped parsley, and bay leaves.
Turnip Pickle: Bay leaves are the only herb used.
Tomato Pickle: Tarragon is sufficient for both green and red tomatoes.
Green Bean Pickle: Flavored with mint, coriander, parsley, basil, and savory.
Mashhadi Pickle: Celery, parsley, mint, and tarragon are ideal.
Herbs may need to be chopped finely, coarsely, or ground depending on the pickle type. It is recommended to rinse herbs for two hours, drain completely, then chop and add them to your pickles.
