6 January 2017

Green Pepper Pickle

          Fresh green peppercorns are the pre-dried form of the black peppers we use. These have a milder taste that hits the back of your tongue and a unique spiciness that has you wanting more!
         The green peppercorns are usually soaked in brine or pickled with other ingredients. These are known to be good for digestion. Coupled, rather pickled with ginger and lime, their digestive properties multiply.
         During my first trip to Coorg, apart from the weather and sights, I was looking forward to 2 things - coffee and pepper!! Imagine my delight when we spotted fresh green pepper, ready to be plucked at one of the home-stays (Violets homestay, Madikeri is where we got this). Back in town, the first job, even before unpacking was to pickle the pepper :) Follow my culinary tales on instagram - www.instagram.com/akshayam21
Here are 2 ideas that my mother used. One is the basic version we've used for ages, the 2nd is Kerala-style, adapted from a blog.
Ingredients :
Fresh green peppercorns - 200 gms
Rock salt - ½ cup
Juice of 6-7 big-sized lemons
Water - 4 cups
Turmeric powder - 1 tsp
Method :
1. Wash the peppercorns thoroughly but gently. There is no necessity to remove them from their stems. Drain and spread them out to dry on a clean muslin cloth.
2. Bring water to a boil and add the rock salt and turmeric. Let cool to room temperature.
3. Transfer the dried peppercorns to a clean pickle jar and slowly pour the cooled turmeric-salt water on top. Follow it up with the lemon juice and stir.
Note : All the peppercorns should be fully submerged.
4. Tie the mouth of the pickle jar with a clean, dry muslin cloth and cover with the jar lid.
5. Stir once daily for the first 4-5 days and let rest for about 10-12 days. Use as desired after that.

Ingredients :  (This one's inspired from Pachakam.com however, we omitted the garlic)
Green peppercorns - 250 gms
Ginger, diced - 50gms
Garlic (optional), sliced - 2 tbsps
Fenugreek powder - 1 tbsp
Lime juice - 1 cup
Dry red chilies (long variety) - 25-30
Mustard seeds - 2 tsps
Sesame oil - 2 tbsps

Method :
1. Wash and pat dry the green peppercorns as directed above.
2. Heat the sesame oil in a small kadhai and add mustard seeds, let splutter. Now add the dry red chilies and fry a bit. Remove the oil from the flame and add the fenugreek powder. Mix well and keep aside.
3. Add the green pepper, salt, chopped ginger, garlic and lime juice to a clean, dry bowl.
4. Pour the seasoning over it and stir well but gently. Transfer to a clean glass bottle or ceramic jar. Note that the green pepper needs to be fully submerged in lime juice, so add more of it if needed.
5. Stir once for the next 4-5 days and refrigerate after a week. Use as desired after about 2 weeks.


  1. Great article, Thanks for your great information, the content is quiet interesting. I will be waiting for your next post.