PICKLED GREEN
PEPPERCORN RECIPE
Green
peppercorns are the fruit of piper nigrum, popularly known as pepper. Pepper is an evergreen climbing vine found in
southern part of India. Green, black and
white peppercorns are harvested from the same plant.
I
got a huge stock of green peppercorns from Yercaud in November, where all fruit
and vegetable vendors were selling them at throwaway prices. Green peppercorns are available for a very
short period of time.
Green
peppercorns are harvested when the fruit is immature and are preserved or
pickled in brine or vinegar as green peppercorns perish very quickly. I must confess that I am totally infatuated
with the fresh, mildly pungent and fruity flavor of the fresh green peppercorns!!!
Brine
is a concentrated salt solution which is used to preserve vegetables such as
cucumbers, carrots, gherkins etc.
Usually
in South India pickled green peppercorns are eaten with curd rice, I also tried
adding them in few of my chicken and egg preparation and the result was great.
Preparation
Time :
15 to 20 minutes
Maturation
Time : 1 week
Ingredients:
·
100 gms Green peppercorns
·
¾ cup Salt
·
¾ cup lemon juice
·
½ tsp turmeric
·
1 tsp oil
·
250 ml water
Method:
Wash the green peppercorns
carefully without breaking the stalks.
Pat dry and keep them aside
Boil 2 cups of water.
Add salt and turmeric to
boiling water, mix until salt is completely dissolved. Let the
mixture cool completely.
Add the green peppercorns
and lemon juice and mix well.
Transfer into an air tight sterilized
jar and store it in a cool dry place.
Top it up with a spoon of
oil.
Pickled green peppercorns
will mature within a week.
Pickled green peppercorns
stay good upto 1 year.
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