Green Peppercorns in Brine

Green peppercorns in brine are an easy preparation for any home cook. Hydrated dried green peppercorns in a brine made by dissolving 4/10 of an ounce fine grain sea salt by weight, or approximately two heaping teaspoons table salt per cup of hot water or other warm liquid.

Some times vinegar and turmeric are also added to make pickled green peppercorns in brine. Add a little less than one teaspoon turmeric along with the sea salt and 1/4 cup vinegar or a 1/2 cup lemon juice.

Allow the peppercorns to soak and Hydrate for approximately one hour or until the green peppercorns are soft. These brined green peppercorns can be stored refrigerated for up to four weeks as long as they remain covered by brine.

Green peppercorns in brine can be canned for long-term storage as long as sterile canning methods are used. Dried peppercorns should be placed in a sterilized jar and the boiling brine poured over them. The jars should be sealed and immersed is boiling water for a time appropriate for the size of the jar, at least 30 minutes.

Use them to flavor sauces, soups, cheeses, pates and peppercorn steak.

Cooking With Green Peppercorns

Green peppercorns are especially popular in French sauces.
They are added whole to sir-fries and Thai curries.
Green peppercorns are common type of pickle in the southern India. Green peppercorns in brine.
What is the difference between green peppercorns and cappers? Click here to find out.