Spicy Pickled Cilantro
Spicy pickled cilantro is an exciting and refreshing condiment inspired by Asian and Latin American cuisine. Cilantro has long been used for flavoring, but it also excels in vinegary pickles, as its vibrant and spicy flavor harmonizes perfectly with sour and sweet elements. In this recipe, chili, garlic, and mustard seeds add an extra intensity to the flavors. This pickle is excellent with grilled meats, roasted vegetables, and refreshing drinks. For best results, always use fresh cilantro and let it rest in the refrigerator for at least a day to allow the flavors to meld and become even richer.
Ingredients for this recipe
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Preparation Steps
1
Thoroughly rinse the fresh cilantro leaves under cold running water, then drain well to remove excess water.
2
In a small saucepan, combine the white wine vinegar, water, honey, and salt. Heat over medium heat, stirring until the honey and salt are completely dissolved.
3
Peel the garlic clove and cut it in half. Lightly crush the whole black peppercorns and mustard seeds with the flat side of a knife to release their flavors.
4
Place the cilantro leaves in a clean, sealable jar. Add the garlic, mustard seeds, crushed peppercorns, and red pepper flakes.
5
Pour the hot vinegar mixture over the cilantro, gently pressing down with a spoon to ensure the leaves are fully submerged.
6
Let the jar cool to room temperature for about 30 minutes, then seal it and refrigerate for at least 24 hours to allow the flavors to meld.
7
Use the spicy pickled cilantro to flavor meat dishes, salads, or refreshing drinks. It will keep in the refrigerator for 2-3 weeks.
