Submitted by Cara Cummings on Fri, 06/30/2017 – 10:20am
If I were a bit more on top of things, I would start a second round of cilantro and try to time it to be ready to harvest when the tomatoes are ready. But since I have not been starting it at all the past few years, but letting it seed itself, I will miss out again. The beautiful spring cilantro is now beautiful flowers for the salad, and those are giving way to lots of tiny clumps of green coriander. And that is not a bad thing at all.
I have a lot, more than I can use fresh, so I decided to experiment with pickling them–and wow, it was good idea! They were delicious, and went very well with lamb chops!
Pickled Coriander Recipe
1 cup green coriander pods
1 cup vinegar
1 cup water
1 tablespoon salt
1 teaspoon sugar
- Pick seed pods off of plants, removing as much stem material as possible, add to a half pint canning jar
- Combine water, vinegar, salt, and sugar in a saucepan and gently boil until salt and sugar are dissolved
- Pour liquid over coriander to cover
- Let the mixture cool, then refrigerate
- Enjoy the pickled coriander as a condiment–it is wonderful on lamb chops!