Pickled cilantro

Traditionally, cilantro is called fresh green seasoning, while its derivative is considered coriander - the seeds of the same fragrant plant. The homeland of spicy cilantro is the countries of the Mediterranean, and the first who began to eat this plant were the inhabitants of Ancient Greece, who, by the way, noticed some similarity of the peculiar aroma of this spicy grass with the smell of bugs.

Indeed, for some people, the smell of cilantro green is associated with these insects. True, this only applies to the case when the plant has not yet fully ripened - saturation with essential oils contributes to the disappearance of this unpleasant shade in the smell of fresh cilantro.

In summer, cilantro is abundant in our diet, but in the cold season, although it can be found in stores, the fresh greens of this plant do not differ in such a rich aroma and taste than that collected in the rays of the warm sun. It is clear that such greens contain much less useful properties than summer cilantro.

In this regard, for the use of fragrant greens in cooking in winter, it is used in canned form, that is, after the cilantro is subjected to some cooking methods - for example, freezing, drying, salting, as well as pickling.

It is probably known to many that cilantro can be marinated for future use, after which it can be used for the purpose of flavoring and giving a savoury spicy taste to many dishes. Most often, pickled cilantro is added during the preparation of borscht, soups and many other first meals during the cold season.

It is worth noting that, unlike dried greens, pickled cilantro is remarkably suitable for addition to dishes that, according to the recipe, do not provide for heat treatment. Nevertheless, this spicy plant, even in pickled form, has a saturation of taste and aroma, and therefore it is recommended to add it to dishes with caution, trying not to exceed the permissible doses.

For the preparation of pickled cilantro at home, only high-quality raw materials are selected during the season - juicy and unwashed green twigs should be without damage. At the same time, not only cilantro leaves are often used for preservation, but also stems, which are characterized by an even more concentrated taste. It turns out pickled cilantro is very aromatic, with an acidic-salty taste due to the use of certain additives, which are most often acetic essence or table vinegar, edible salt, water and sugar sand.