15-Minute Pickled Green Coriander Seed Recipe – Insanely Good!
A simple recipe for pickled green coriander seeds, perfect for adding a tangy flavor to dishes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 1 jar 1x
- Category: Condiment
- Method: Pickling
- Cuisine: Global
- Diet: Vegetarian
Ingredients
Scale
- 1 cup green coriander seeds
- 1 cup white vinegar
- 1/2 cup water
- 1 tbsp salt
- 1 tbsp sugar
- 2 cloves garlic, crushed
- 1 tsp black peppercorns
Instructions
- Rinse the green coriander seeds under cold water and drain.
- In a saucepan, combine vinegar, water, salt, and sugar. Bring to a boil.
- Add garlic and peppercorns to the boiling liquid.
- Place the coriander seeds in a clean jar.
- Pour the hot liquid over the seeds, ensuring they are fully submerged.
- Seal the jar and let it cool to room temperature.
- Store in the refrigerator for at least 3 days before using.
Notes
- Use fresh green coriander seeds for best results.
- The pickles will keep for up to 3 months in the refrigerator.
- Adjust salt and sugar to taste.
Nutrition
- Serving Size: 1 tbsp
- Calories: 10
- Sugar: 1g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg