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:
- 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
- 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.
- 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.
- Prepare canning jars according to box directions.
- 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.