Pickled Green Coriander Seeds Recipe

Reader Contribution by Tammy Kimbler
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I don’t have weeds in my garden.  I have cilantro. My cilantro has gone wild.  No amount of deeply frozen winter, wild birds or mulch seems to stop those rascally little round seeds. Also know as coriander, cilantro is extremely easy to grow (and over grow) in your garden.  These days I don’t even bother planting it as it volunteers itself all over my herb garden.  Mostly I just hoe it under where it’s not wanted.  The fast growing herb gets away from me quickly, turning first to flower, then to seed.  I have so much of it that I created a couple recipes to preserve overgrown coriander, like Coriander Flower Liqueur and this recipe, Pickled Green Coriander Seeds.

It’s really easy to make. Just load up a jar with seeds, add a vinegar, water and salt brine, process in a boiling water bath and viola! You have fresh tasting coriander all year long. The pickled seeds are shelf-stable before they are opened, and will last indefinitely in the fridge once you pop the top.

To use, think of all the places that you might use dried coriander seeds, or where you want a citrus-y note added to a dish. Mashed with garlic and ginger, pickled coriander seeds make a heady marinade for grilled meats or fish, and taste great stirred into salsa or curries. Like their dried counterpart, pickled coriander seeds should be crushed or ground into a paste before using, as the seeds have a fairly stout form.

Pickled Green Coriander Seeds Recipe

• 1 tbsp kosher salt
• 2/3 cup white wine vinegar (white works too)
• 2/3 cup water
• 2 cups fresh green coriander (cilantro) seeds 1 tbsp kosher salt


1. Using a sauce pan large enough to hold two half pint jars, fill with water and bring to a simmer.

2, Combine vinegar, water and salt and bring to a simmer, stirring until the salt is dissolved.  Fill two clean half pint canning jars with seeds, then pour the hot brine over the seeds.  

3. Wipe the rims, top with lids, and lower into the hot water bath.  Bring to a boil and process for 10 minutes.  

4. Remove to a rack and allow to cool.  Store in a dark, cool place.  Refrigerate after opening.

Tammy Kimbler grows, forages, cans, dries, pickles, ferments, brews, ages, cooks and eats from her Minneapolis, Minn., backyard. At One Tomato, Two Tomato, she aims to show how easy, accessible, healthful and delicious gaining control of your personal food system can be. Connect with Tammy on Facebook, Twitter, Instagram, and Pinterest, and read all of her MOTHER EARTH NEWS posts here.

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