Description
This simple Indian recipe shows you how to make tangy green peppercorns preserved in a flavorful brine of vinegar, salt, and water. Preserved for a couple of days, these green peppercorns make a fantastic condiment to elevate your dishes with their vibrant and slightly spicy bite.
Ingredients
Green Peppercorns
- 4-6 Green Peppercorn Drupes
For the Brine
- ½ cup Water
- 2 Tablespoons Salt
- 3 Tablespoons Vinegar
Instructions
- Rinse Peppercorns: Rinse your green peppercorns thoroughly under running water, soaking them briefly with a few drops of vinegar to remove any insects trapped between the drupes.
- Dry Peppercorns: Pat the cleaned peppercorns dry using a clean towel or paper towel.
- Fill Jar: Place the dried green peppercorn drupes into a clean jar, packing them tightly to fill as much space as possible.
- Prepare Brine: In a small pot, combine water, salt, and vinegar. Heat the mixture and stir until the salt dissolves, bringing the brine to a quick boil.
- Pour Brine: Immediately pour the hot brine over the green peppercorns in the jar, ensuring they are fully submerged in the liquid.
- Seal and Brine: Seal the jar with its lid tightly and keep it out at room temperature for two days to allow the peppercorns to brine properly.
- Refrigerate and Use: After two days of brining, move the jar to the refrigerator. Your preserved green peppercorns are now ready to use as a flavorful condiment whenever you like.
Notes
- Use a clean, sterilized jar to prevent contamination.
- The jar should be tightly sealed during brining to avoid exposure to air.
- The green peppercorns will develop tang and flavor after two days; longer storage in the fridge extends shelf life.
- Adjust vinegar and salt to taste if a different flavor profile is desired.
- Use these green peppercorns in curries, sauces, or as a tangy spice addition to meats and vegetables.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: Indian
