Sweet n Tangy Coriander Pickles
1 cup very hot water
1/2 cup Seasoned Rice vinegar
1 Tbls Sugar
2 Tbls Kosher salt
2 Tbls Coriander seeds
1 lb. kirby, english or japanese cucumbers.
Put coriander seeds into the mason jar. Wash and slice cukes and pack tightly into the large mason jar.
Dissolve sugar and salt in the hot water, then stir in the rice vinegar.
Pour liquid over the cucumbers, tighten lid onto jar, give a gentle shake, then place in fridge for 3-5 days. Then enjoy!
Pickles will last for weeks in fridge, however, over time they become less crunchy. Best if eaten within 2 weeks.
1/2 cup Seasoned Rice vinegar
1 Tbls Sugar
2 Tbls Kosher salt
2 Tbls Coriander seeds
1 lb. kirby, english or japanese cucumbers.
Put coriander seeds into the mason jar. Wash and slice cukes and pack tightly into the large mason jar.
Dissolve sugar and salt in the hot water, then stir in the rice vinegar.
Pour liquid over the cucumbers, tighten lid onto jar, give a gentle shake, then place in fridge for 3-5 days. Then enjoy!
Pickles will last for weeks in fridge, however, over time they become less crunchy. Best if eaten within 2 weeks.
Comments
Post a Comment