Pickled Green Coriander Seeds

When using pickled green coriander seeds just think of where a citrusy note can be added to your dishes; in a marinade or ground into a paste for curries and salsas.  They are great with meat, fish and seafood.

2 cups freshly picked green coriander seeds
2/3 cup white wine vinegar
2/3 cup water
1 tablespoon salt

Prepare a large saucepan for pickling with about 5-10 cm of water and bring to simmer.  Whilst this is heating, in a medium saucepan bring the vinegar, water and salt to a simmer and stir continuously until the salt has dissolved.  Divide the green coriander seeds between two sterilised jars (500 ml) and pour the hot brine over the coriander seeds, ensuring the seeds are fully immersed.  Be sure to wipe the rims clean before sealing the jars with lids. 
Gently place the sealed jars in the simmering saucepan of simmering water and bring to the boil.  Boil for about 10 minutes then remove the jars and allow to cool.
Store in a cool dark place.  The pickled green coriander seeds will store indefinitely if left unopened, once opened store in the refrigerator.  You may need to top up with brine to keep the seed immersed once opened for a longer shelf life.