The pickling method of coriander is as follows: Materials: 500g of coriander, appropriate amount of salt, appropriate amount of sugar, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of minced garlic and appropriate amount of sesame oil. Step: 1. Wash and dry coriander, and cut into sections. 2. Put the right amount of salt and sugar in a large bowl, add the right amount of soy sauce, vinegar and minced garlic, and stir well. 3. Put the chopped coriander into a bowl and knead it by hand for at least 2 hours. 4. Take out the pickled coriander, add proper amount of sesame oil and mix well. Note: 1. Pickling by hand can make coriander more tasty and tender. 2. Be sure to dry the water before curing the coriander, otherwise it will be easy to get moldy. 3. The longer the curing time, the better the taste, which can be stored in the refrigerator for 1-2 weeks.