Pickling Time!

Chef Paula and Garden Volunteer Shelley harvest Coriander Seeds produced from Cilantro plants “gone to seed” to use in summer pickling recipes.  A colander works great to separate the seeds from the stems.

Chef Paula’s favorite “quick pickling” recipe for the summer harvest:

16 servings, about 1/4 cup each
Active Time: 10 minutes
Total Time: 45 minutes


  • 1 1/4 pounds pickling cucumbers, trimmed and cut into 1/4-inch slices
  • 2 each sliced 1/4-inch eggplant, Serrano peppers, zucchini
  • 1 1/2 teaspoons salt
  • 1 cup apple cider vinegar
  • 1 cup white vinegar
  • 1 cup light brown sugar
  • 1 cup slivered onion
  • 2 cloves garlic, slivered
  • 1 teaspoon dill seed,
  • 1 teaspoon mustard seed
  • Fresh herb sprigs, dill, rosemary, thyme, or oregano


  1. Place cucumber, eggplant, zucchini, and pepper slices in a colander set in the sink. Sprinkle with salt; stir to combine. Let stand for 20 minutes. Rinse, drain and transfer to a large heatproof bowl.
  2. Meanwhile, combine cider vinegar, white vinegar, brown sugar, onion, garlic, dill and mustard seed in a medium saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes. Pour the hot liquid over the cucumber and vegetable mixture; add herbs stir to combine. Refrigerate for at least 10 minutes to bring to room temperature.
  3. Prepare canning jars according to box directions.
  4. Ration pickle mixture among jars and seal. Refrigerate until ready to use.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 10 days. You can also use any fresh herbs you like to add more flavor to your pickles.

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