You are here: Home > Cuisine > Indian Veg Recipes > South Indian > South Indian Chutney > Green Peppercorns in Brine Green Peppercorns in Brine by Tarla Dalal Green peppercorns bottled in brine (i.e. salt solution) are exported from Tamil Nadu to other parts of the world. This delicacy of unripe peppers is available for only for a few weeks in a year i.e. before the monsoons and before the onset of the winters. You will find them at certain specialty vegetable vendors, so look out for them. Carefully wash the peppercorns so that you can retain them with their stalks on. A teaspoon of oil added to the recipe acts as a protective covering for the peppercorns and helps to keep them for a longer period. 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Preparation Time: 15 mins. Maturing Time : : 3 to 4 days. Cooking Time: 5 mins. Total Time: 20 mins 2Makes 2 cups. Show me for servings Ingredients 100 gms fresh green peppercorns (on their stalks)1/2 tsp turmeric powder (haldi)3/4 cup (120 grams) salt1/4 cup lemon juice1 tsp oil Method Main ProcedureWash the green peppercorns carefully (so as to retain them on their stalks) and pat them dry using a dry kitchen towel. Keep aside. Boil 2 cups of water in a pan. Add the turmeric powder and salt and mix well. Cool completely. Add the peppercorns and lemon juice and mix gently. Bottle the pickle in a sterilised glass jar. The salt water should just cover the peppercorns. Add the oil. Leave aside in a cool dry place. This pickle is ready to serve after 3 to 4 days. It can stored for upto 1 year (at room temperature). TipsVARIATION : DORAS IN BRINEUse 100 grams doras (tenti dela) instead of green peppercorns for the above recipe. Nutrient values (Abbrv) per tbspEnergy4 calProtein0 gCarbohydrates0.4 gFiber0.1 gFat0.2 gCholesterol0 mgSodium3211.4 mgClick here to view calories for Green Peppercorns in Brine