Pickled Green Coriander

Get ready to embark on a delicious and rewarding journey with these tiny green coriander pickles. The size of your batch may be small, but the patience and effort invested in removing the small round seeds from the coriander stalk will be well worth it. These pickles have a unique flavor and are a testament to your dedication. Prepare to savor the delightful taste of these itty-bitty coriander pickles.

Yield: About ½ pint
(fermentation vessel: 1 pint)

INGREDIENTS:

• ½–1 cup green coriander seeds
• 1 cup Cucumber Brine (2 teaspoons unrefined sea salt to 1 cup unchlorinated water)
• Grape leaf (optional)

INSTRUCTIONS:

1. Place the coriander seeds in a small jar, ensuring that there is a few inches of headspace. Pour enough cucumber brine into the jar to completely cover the coriander seeds. If desired, place a grape leaf over the seeds to enhance the texture and flavor.
2. Top the jar with a sealed water-filled ziplock bag or another jar to create a weight that keeps the coriander seeds submerged in the brine. This step is crucial to ensure proper fermentation.
3. Set the jar aside in a location nearby, away from direct sunlight, and at a cool temperature. Allow the coriander seeds to ferment for a period of 4 to 7 days. During this time, it’s important to check the jar daily to ensure that the seeds remain submerged in the brine. Don’t be alarmed if you see some scum on the surface; it is generally harmless. However, if you have any concerns, refer to the appendix for guidance.
4. As the coriander seeds ferment, they will start to lose their vibrant green color, and the brine will become cloudy. This is an indication that the fermentation process is progressing. You can begin testing the seeds for taste around this time. They should have a pleasantly sour flavor and taste like tiny pickles with a hint of cilantro.
5. Once the coriander seeds have reached the desired level of sourness, transfer them to a small jar with a tightened lid. Store the pickles in the refrigerator, where they will remain fresh for up to 6 months.

TIPS:

• When removing the small round seeds from the coriander stalk, using a pair of scissors can make the task more efficient.
• Timing the preparation of these itty-bitty coriander pickles with another pickle project can help save brine, as you can use a little brine from the other project.
• Make sure to check the jar daily during fermentation to ensure that the coriander seeds remain submerged in the brine. This will help prevent any potential spoilage.
• Don’t be alarmed if you notice scum on the surface of the brine. It is generally harmless, but consult the appendix if you have any concerns.
• As the coriander seeds ferment, they will lose their vibrant color and the brine will become cloudy. This is normal and indicates that the fermentation process is progressing.
• Adjust the fermentation time based on your preference for the level of sourness. Test the seeds periodically until they have a pleasing sour flavor and resemble tiny pickles with a cilantro finish.
• Store the itty-bitty coriander pickles in a small jar with a tightened lid in the refrigerator. They will keep well for up to 6 months, allowing you to enjoy their delicious flavor over an extended period.