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.
Green Peppercorns in Brine recipe - How to make Green Peppercorns in Brine
Storage 1 year: in a cool dry place. Preparation Time: Maturing Time : : 3 to 4 days. Cooking Time: Total Time:
Makes 2 cups.
100 gms fresh green peppercorns (on their stalks)
1/2 tsp turmeric powder (haldi)
3/4 cup (120 grams) salt
1/4 cup lemon juice
1 tsp oil
- Main Procedure
- Wash 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).
- VARIATION :
- DORAS IN BRINE
- Use 100 grams doras (tenti dela) instead of green peppercorns for the above recipe.
| Energy | 4 cal |
| Protein | 0 g |
| Carbohydrates | 0.4 g |
| Fiber | 0.1 g |
| Fat | 0.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 1.6 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0 mg |
| Vitamin C | 1.4 mg |
| Folic Acid | 0.3 mcg |
| Calcium | 4.5 mg |
| Iron | 0 mg |
| Magnesium | 0.8 mg |
| Phosphorus | 0.4 mg |
| Sodium | 3211.4 mg |
| Potassium | 10.3 mg |
| Zinc | 0 mg |
After preparing Should keep in fridge or outside? Please inform
3/4 cup/120 grams of salt per 2 cups of water was way off. Horribly salty end product
I have to pass on the compliments I get for this novel condiment that accompanies the occasional dal-rice khichdi we have. The first time I bought them I'd intended using them like we would use green garlic or fresh turmeric we get during the winter season.I had never had the chance to taste them either but the intention then was to show them to my daughter since they looked so beautiful. I had no clue it could be used this way, till I looked up Tarla aunty's repertoireof recipes. Besides the tidbits of accurate information, I got the perfect recipe for pickling the peppercorns. Thank-you Tarla aunty for making me feel like a pro.