- 2 cups white wine vinegar
- 1/2 cup sugar
- 1/2 cup water
- 2 teaspoons coarse kosher salt
- 4 cloves garlic, sliced
- 1 tablespoon mustard seed
- 1 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons coriander seed
- 2 cups flat-leaf parsley (on the stem) OR 2 cups fresh sage leaves, stemmed
Combine the vinegar, sugar, water, salt, garlic, mustard seed, crushed red pepper flakes and coriander seed in a small saucepan. Cover and bring just to a boil over high heat, then immediately turn off the heat; let sit (steep) until cool. Transfer to a 1-quart container, without straining.
To pickle the herbs, rinse them first in plenty of cold water, then plunge them into the cooled brine, making sure the leaves and stems, if using, are completely submerged. Cover and refrigerate for 1 hour before using.
The brine recipe is based on one from John Broening, when he was chef at Spuntino in Denver; otherwise, adapted from “The Nimble Cook: New Strategies for Great Meals That Make the Most of Your Ingredients,” by Ronna Welsh (Rux Martin/Houghton Mifflin Harcourt, 2019).
Tested by Andy Sikkenga and Bonnie S. Benwick; email questions to firstname.lastname@example.org.
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The ingredients were too variable for a meaningful nutritional analysis.