Green coriander seed has a unique flavor that shines when pickled.
Imagine opening a jar and being greeted by the bright, herbal aroma of fresh cilantro preserved as crisp, tangy seeds ready to enhance your cooking.
Welcome to pickling green coriander seeds.
Pickling green coriander (cilantro) seeds captures the fleeting fresh notes of the herb and turns them into a zesty, aromatic condiment. When preserved, the unripe seeds keep their herbaceous character and pick up a pleasant tartness that complements salads, seafood, sandwiches, and more.
This guide explains ingredients, canning steps, and serving ideas so you can make your own jar of pickled green coriander seeds at home.
Ingredients for Pickled Green Coriander Seed
The ingredient list is simple. This recipe yields roughly one pint (two half-pints). Scale up or down as needed.
- 2 cups fresh green coriander (cilantro) seeds
- 1 ¼ cups white wine or champagne vinegar
- 1 tbsp kosher salt
- 1 tsp sugar
- ⅔ cup water
Harvest unripe coriander seeds when they are still green and tender, or look for them at farmers’ markets. Use a mild vinegar—white wine or champagne vinegar is preferred—to keep the brine delicate and let the seeds’ herbal flavor come through.
Pickled Green Coriander Seed
Start by rinsing the seeds to remove any dirt or debris. Measure 2 cups of green coriander seeds and prepare jars by sterilizing them—either run them through a hot dishwasher cycle or boil them in water for 10 minutes.
To make the brine: combine 1 1/4 cups white wine or champagne vinegar, 2/3 cup water, 1 tbsp kosher salt, and 1 tsp sugar in a saucepan. Warm gently and stir until the salt and sugar dissolve; keep the brine at a low simmer while you fill the jars.
Pack the sterilized half-pint jars tightly with the green coriander seeds so they will be fully submerged. Carefully pour the hot brine over the seeds, leaving about 1/2 inch of headspace at the top of each jar. Wipe the rims clean, place lids on, and screw the bands fingertip-tight.
Process the jars in a water bath canner: place jars in a pot with at least 1 inch of water covering them, bring to a boil, and process for 10 minutes (increase to 15 minutes if you are above 6,000 feet elevation). Remove the jars and set them on a rack to cool undisturbed for 12–24 hours.
After cooling, check the seals by pressing the center of each lid; a properly sealed lid will not flex. Label the jars with the date and store them in a cool, dark place for up to one year. Refrigerate after opening.
Serving Pickled Green Coriander Seed
Pickled green coriander seeds are versatile and add a lively, herbal-tart note to many dishes. Try these ideas:
- Salads – Scatter seeds over leafy salads for a refreshing, tangy lift.
- Seafood – Garnish fish or shellfish to enhance fresh flavors.
- Sandwiches – Add a spoonful to sandwiches or wraps for a bright contrast.
- Cheese platters – Pair with cheeses and charcuterie for an unexpected accent.
- Marinades – Include in marinades for chicken, pork, or tofu to impart zesty herbal notes.
- Soups and stews – Drop in a few seeds to introduce a surprising pop that complements both brothy and creamy soups.
- Crostini – Top soft cheese or pâté with pickled seeds for texture and aroma.
- Tacos – Sprinkle over tacos or fajitas for a tangy, cooling crunch alongside spicy fillings.
- Deviled eggs – Place a couple of seeds on each egg for a bright finishing touch.
- Grain bowls – Mix into quinoa, farro, or rice bowls to deepen flavor complexity.
- Roasted vegetables – Add just before serving to enliven roasted or grilled veg.
- Cocktails – Use as an aromatic garnish in gin-based drinks or other cocktails for an herbal twist.
Pickled Green Corriander Seed
Rate
Ingredients
- 2 cups fresh green coriander, cilantro seeds
- 1 ¼ cup white wine vinegar or champagne vinegar
- 1 tbsp kosher salt
- 1 tsp sugar
- ⅔ cup water
Instructions
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Combine vinegar, water, salt, and sugar in a saucepan and bring to a simmer.
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Fill sterilized jars with seeds and pour hot brine over them, leaving 1/2 inch headspace.
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Wipe rims, seal with lids, and process in a hot water bath for 10 minutes, adjusting for altitude as needed.
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Remove the jars and cool completely (about 12–24 hours) before checking seals, labeling, and storing.
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Pickling Recipes
If you enjoy this recipe, try other pickling ideas using seasonal produce and wild harvests.
- Pickled Ramps
- Cucamelon Pickles
- Pickled Rhubarb
- Pickled Cherry Tomatoes
