Pickled Green Coriander Seed (Unripe Cilantro Seeds)

Green Coriander seed has a unique flavor that works wonderfully when pickled.

Imagine opening a jar and being greeted by the refreshing aroma of fresh cilantro, perfectly preserved and ready to add a burst of unique flavor to your dishes. 

Welcome to the world of pickling green coriander seeds! 

Pickling green coriander seeds is a fantastic way to capture the fleeting freshness of cilantro and transform it into a deliciously zesty condiment. 

Green coriander seeds, also known as cilantro seeds, are the unripe seeds of the cilantro plant. When pickled, they retain the herbaceous qualities of cilantro while gaining a pleasing tartness that can enhance a variety of dishes, from salads to seafood.

In this guide, we’ll teach you need to know about canning your own pickled green coriander seeds  – a delightfully tangy and aromatic condiment that’s sure to surprise you.

Ingredients for Pickled Green Coriander Seed

The ingredients for canning pickled green coriander seeds are quite simple.  To make a canner batch of one pint, you’ll need the following:

• 2 cups fresh green coriander (cilantro) seeds
• 1 ¼ cups white wine or champagne vinegar
• 1 tbsp kosher salt
• 1 tsp sugar
• Water

Note that this recipe only yields about one pint, or two half-pints. However, you can easily make a half, double, or triple batch – just adjust the quantities above as needed.

Unripe coriander seeds are typically harvested when they are still green and tender. You can find them at farmers’ markets or grow your own cilantro plants. 

For the vinegar, use white wine or champagne vinegar if possible  – these add a delicate acidity without overpowering the bright flavor of the green coriander seeds.

Pickled Green Coriander Seed

Before you start the canning process, you need to prepare your ingredients. If you’re harvesting your own cilantro seeds, pick them while they are still green and tender. Rinse the seeds thoroughly to remove any dirt or debris.

Measure out 2 cups of green coriander seeds, 1 1/4 cups of white wine vinegar or champagne vinegar, 1 tbsp of kosher salt, and 1 tsp of sugar.

Next, sterilize your canning jars by running them through the dishwasher or boiling them in water for 10 minutes.

Your next step is to make the brine. In a saucepan, combine 1 1/4 cups of white wine vinegar, 2/3 cup of water, 1 tbsp of kosher salt, and 1 tsp of sugar.

Bring the mixture to a simmer, stirring until the salt and sugar are fully dissolved. This creates a balanced brine that will infuse your seeds with flavor. Keep it at a gentle simmer while you prepare your jars.

With the brine ready, it’s time to fill and seal your jars. Fill two sterilized half-pint jars with 2 cups of green coriander seeds. Pack the seeds tightly to ensure they are fully submerged in the brine.

Carefully pour the hot brine over the seeds, leaving about 1/2 inch of headspace at the top of each jar. 

Wipe the rims of the jars with a clean cloth to remove any brine residue. Place the lids on top and screw on the bands until they are fingertip tight.

Fill a large pot with enough water to cover the jars by at least 1 inch. Bring the water to a simmer. Using a jar lifter, carefully lower the jars into the simmering water. Make sure they are fully submerged.

Bring the water to a boil and process the jars for 10 minutes (or 15 minutes if you are above 6,000 feet in elevation).

Using the jar lifter, remove the jars from the water bath and place them on a rack to cool. Allow the jars to cool undisturbed for 12-24 hours.

Once the jars are cool, check the seals by pressing down on the center of each lid. If the lid doesn’t flex, the jar is sealed properly. Store your pickled green coriander seeds in a cool, dark place for up to one year. Refrigerate the jars after opening.

Serving Pickled Green Coriander Seed

Pickled green coriander seeds are incredibly versatile and can add a burst of flavor to many dishes. Here are some serving suggestions:

• Salads – Sprinkle pickled green coriander seeds over salads for a tangy, herbaceous kick.
• Seafood – Use them as a garnish for fish or seafood dishes to enhance the freshness of the flavors.
• Sandwiches – Add a spoonful to sandwiches or wraps for a unique twist.
• Cheese Platters – Serve them alongside cheese and charcuterie for an unexpected and delightful combination.
• Marinades – Incorporate them into marinades for chicken, pork, or tofu to infuse the meat with a zesty flavor.
• Soups – Drop a few pickled green coriander seeds into soups or stews for a surprising pop of flavor that compliments both creamy and broth-based recipes.
• Crostini – Enhance crostini by spreading a layer of soft cheese or pâté, then topping with a sprinkling of pickled seeds for a textural contrast.
• Tacos – Scatter them over tacos or fajitas to add a refreshing, tangy crunch that pairs well with spicy ingredients.
• Deviled Eggs – Elevate deviled eggs by adding a couple of seeds atop the savory filling, offering a burst of herbal zest.
• Grain Bowls – Mix pickled seeds into grain bowls featuring quinoa, farro, or rice to amplify the dish’s complexity.
• Roasted Vegetables – Add them to roasted or grilled vegetables right before serving to introduce a lively and unexpected element.
• Cocktails – Use pickled seeds as a garnish in cocktails, such as gin and tonic, to introduce an aromatic twist.

Yield: Makes 1 Pint

Pickled Green Corriander Seed

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Green Corriander seed has a unique flavor that works wonderfully when pickled.

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Ingredients

• 2 cups fresh green coriander (cilantro) seeds
• 1 ¼ cups white wine vinegar or champagne vinegar
• 1 tbsp kosher salt
• 1 tsp sugar
• ⅔ cup water

Instructions

1. Combine vinegar, water, salt, and sugar in a saucepan and bring to a simmer. 
2. Fill sterilized jars with seeds and pour hot brine over them, leaving 1/2 inch headspace. 
3. Wipe rims, seal with lids, and process in a hot water bath for 10 minutes, adjusting for altitude as needed.
4. Remove the jars and cool completely (about 24 hours) before checking the seals, labeling, and storing.

Pickling Recipes

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• Pickled Rhubarb
• Pickled Cherry Tomatoes