Pickled cucumbers with coriander
Description
A simple preservation recipe. Pickled cucumbers with coriander can be made without the classic cucumber pickling spices at all. You only need herbs and coriander seeds, salt, sugar, and vinegar. In that case, use more herbs and seeds than the recipe calls for. I recommend making pickled cucumbers with coriander in small batches first to judge the flavor. Coriander is still an acquired taste. The brine is prepared the classic way: as soon as the water boils, dissolve the salt and sugar, remove from the heat, and only then add the vinegar. You can skip sterilizing the jars, but sterilizing is more reliable. Good luck. Store in a cool, dark place.
Instructions
- 1
Step 1
Soak the cucumbers for a couple of hours.
- 2
Step 2
Prepare coriander
- 3
Step 3
Peel the garlic.
- 4
Step 4
Place the cucumbers and spices in jars and pour boiling water over them for 5–10 minutes.
- 5
Step 5
Pour the water from the cans into a saucepan, bring to a boil, and add sugar, salt, and vinegar.
- 6
Step 6
Fill the jars of cucumbers with brine, sterilize, and seal.