Peppercorns, namely green peppercorns, are exported across the world. They are used to flavor dishes, such as salsas, salads and vegetables. These peppercorns are shipped in several states, including dehydrated and steamed. One popular way that peppercorns are purchased and used in dishes is pickled. This occurs in a salt solution known as brine. It is possible to brine peppercorns at home to save a few dollars on this potentially rare spice.
Things You'll Need
- 3/4 cup green peppercorn
- 2 cups water
- Medium saucepan
- 3/4 cup salt
- 1/2 tsp. turmeric powder
- 1/4 cup lemon juice
- Clean glass jar
- 1 tsp. olive oil
Wash approximately 3/4 cup green peppercorns on their stalks with plain water. Green peppercorns are slightly under ripe. Gently pat the peppercorns dry.
Boil 2 cups of water in a medium saucepan over high heat. Once the water is boiling, add 3/4 cup salt and 1/2 tsp. turmeric powder. Stir the water until the ingredients are well incorporated.
Remove the saucepan from the heat and allow it to cool completely.
Add the washed peppercorns and 1/4 cup lemon juice.
Place the peppercorns and enough of the mixture to cover them adequately into a clean glass jar. Add 1 tsp. olive oil to the jar.
Seal the jar and allow it to sit for three to four days before consuming the peppercorns. The jar should be stored in a cool place that is free from moisture and direct sunlight.
Store the solution at room temperature in the tightly sealed jar for up to one year.