THE SPICE MAGIC KITCHEN
Coriander refrigerator pickles
Crunchy cucumber slices in a coriander-scented refrigerator brine.
Images are AI-generated serving illustrations; actual portions and results may vary.
GET EVERYTHING READY
Everything you’ll need.
For 8 servings. Tap each ingredient as you get it ready.
Use the written amounts, not the portions shown in the illustrations. US volume and weight equivalents are approximate.
What equipment do I need?
Two clean heatproof pint jars, stainless-steel saucepan.
The recipe at a glance.
See the sequence, then follow the full instructions below.
FOLLOW ALONG
4 simple steps.
One delicious result.
Illustrative preparation stage 1 Pack
No heat
Have readyPickling cucumbers, sliced, Coriander seeds
- Wash cucumbers, trim ends and slice; divide cucumber and coriander between clean heatproof jars.
Illustrative preparation stage 2 Boil brine
High
Have readyWhite vinegar, labeled 5% acidity, Water, Pickling salt, Sugar
- Combine vinegar, water, salt and sugar; bring to a boil and boil 2 minutes.
SPICE MAGICCoriander Seeds WholeView this spice →Next: Cover vegetables ↓Illustrative preparation stage 3 Cover vegetables
Off heat
Have readyNothing new
- Pour brine over cucumbers, leaving 1/2 inch (1 cm) headspace; use only enough to submerge vegetables.
- Apply lids and refrigerate.
Illustrative preparation stage 4 Chill
Refrigerated
Have readyNothing new
- Refrigerate 24 hours before serving; keep refrigerated afterward.
AT THE TABLE
A few good things alongside.
Hummus
Crusty bread
Cheddar
AI-generated serving suggestions. Side dishes are separate from the recipe quantities.
A few things worth knowing.
Recipe development status
Original development draft; kitchen validation pending.
Kitchen tip 2
Refrigerator-only recipe; never store at room temperature or treat as canned. Keep at 40°F (4°C) or colder and use within 2 weeks. Brine proportions follow Extension guidance; coriander is the seasoning variation.
FROM YOUR SPICE SHELF