Fresh Pepper in Brine

Fresh Pepper in Brine

The black pepper which we use daily actually looks and tastes differently when it is fresh. I tasted this pickle while sharing lunch with collaagues at office. Since it tasted good and easy to prepare, caught hold of fresh pepper stalks in Mangalore. The fresh pepper stalks should be pickled as early as possible to retain its tastel.

You need

10 bunches of fresh green pepper

1 cup water (approx. 220 ml water)

A pinch of turmeric powder

Juice of 2 big lemons

1 tbsp Salt

·      Wash the pepper corns well. Drain them and gently wipe them with a clean towel. Spread them on a clean plate and leave for an hour so to dry well.

·      Cut the stalks into small pieces keeping the pepper in tact.

·      In a pan bring the water to boil, add turmeric and salt. Let it simmer for a few minutes. Let this brine mixture cool down.

·      When the brine water is cooled down add lime juice. Stir well and pour the brine into a sterilized bottle.

·      Put the peppercorns into the bottle. Make sure that pepper stalks are submerged in water completely.

·      Close the lid and store the bottle in a cool dry place. Pepper stalks are ready to use after a week. The green colour turns into brownish green.

·      Tastes well with curd rice. Keeps well in room temperature. No need to refrigerate it.