Sweet and Sour Pickled Cilantro
Sweet and sour pickled cilantro is a unique and refreshing condiment inspired by Asian and Latin American cuisines. Cilantro has long been used for seasoning, but it is also excellent pickled in vinegar, as its vibrant flavor perfectly harmonizes with sweet and sour components. This recipe balances the sweetness of honey and the acidity of vinegar, creating an exciting taste experience. It pairs perfectly with grilled meats, roasted vegetables, and refreshing drinks. Try it as a light summer salad dressing or as a special seasoning for a barbecue dinner!
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
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 with the flat side of a knife to release their flavor.
4
Place the cilantro leaves in a clean, sealable jar, then add the garlic and crushed peppercorns.
5
Pour the hot vinegar mixture over the cilantro, gently pressing down with a spoon to ensure the leaves are fully submerged in the liquid.
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
Serve the sweet and sour pickled cilantro with grilled meats, salads, or add a splash to your favorite refreshing drinks. It will keep in the refrigerator for 2-3 weeks.
