Pickled Cucumbers with Coriander
I've been wanting to try this pickle recipe for a long time. Now that the time has come, I didn't want you to miss this opportunity while the pickles are on the market in the markets and markets. While preparing the pickle, I decided to set it up in 3 different jars in 3 different ways. For this reason, I placed cucumbers sliced in different ways in each jar.
Even though it had been only a week since I set the pickle, its colors had already turned yellow. I think in a short time they will be fully ready. I think the pickles I sliced crosswise will be ready quicker than the cucumbers in the other 1 jars. I will share the result with you again.
Coriander has a spicy and distinctive flavor. I usually use it with olive oil to marinate black olives, but it is also used in Swedish pickles. As far as I learned, 1-2 tablespoons of seeds have healing effects when brewed like tea. If you want to buy it, you can get it from herbalists or the metro market.
Finally, after filling the marinade and closing the lid, turn the jar over 1-2 times, if there is a gap, add enough brine to fill the gap. Love…
Ingredients for Coriander Pickled Cucumber Recipe
- 1 kilo of pickled cucumbers
- half a bunch of parsley or dill
- 1 head of garlic
- 10 tablespoons of coriander seeds
- 1 cup of vinegar
- 1 tablespoons of granulated sugar
- 1 tablespoons of rock salt per 6 liter of water
How to Make Coriander Pickled Cucumbers Recipe?
- Slice the cucumbers crosswise or longitudinally, and pierce them with a knife if you are going to use them whole.
- Peel the garlic, wash the dill or parsley.
- Stack the cucumbers in the jar by mixing them with the garlic and coriander seeds.
- To prepare the brine, add vinegar, salt and sugar to 1 liter of boiled and cooled water and mix until the salt and sugar are completely dissolved.
- After the salt has completely melted, pour the brine into the jars. Put the dill or parsley on top and close the lid tightly.
- After waiting for 2-3 weeks in a place out of the sun, taste it, if it reaches the taste you want, serve it.
it looks very nice. I would have a question. I guess the things on the top of the jar in the second picture are coriander seeds, is that it? I ate this type of pickles in Hungary. There was no garlic and the taste was sweet, not salty like the pickles we know, and I liked it better. What do you think if we make it without garlic according to this recipe?
Your hands look very good and I'm sure it will be very good.
ohhh it looks good. even though yesek.bide is barren next to it. As soon as it happens, we wait for the result as soon as we taste it. good luck to you in advance.
It's a nice recipe, but it's not the kind of cucumber used to make pickles, it may be too soft. I hope your effort won't be in vain.
Celery leaves in pickles also give a different taste.