Pickled peppercorns are much milder than dried peppercorns and are more tender, they are delicious served with my squid recipe and they add delicious piquancy to salads, scrambled eggs and are lovely draped over curries and rice.P
- 12 peppercorn stalks rinsed, fresh green peppercorns (available from Asian supermarkets or Amazon) or 1 cup dried green peppercorns
- 6 tsp kosher salt
- 1⁄2 cup white wine vinegar
- 1 cup of water
- 1 sterilised jam jar
Firstly soak the peppercorns in water with a teaspoon of vinegar to wash away any bits or insects for a couple of hours. Put the peppercorns in the jam jar and then boil the water, vinegar and salt and pour over the peppercorns. Let them sit till cool and then refrigerate. The peppercorns are ready to eat after 24 hours and last a month in the fridge.