Fresh green peppercorn pickle in lemon juice.
Green peppercorn pickle- fresh peppercorns are the unripe fresh berries from the pepper plant. They are milder as compared to the dried peppercorns. Fresh green peppers are also popular in Thai, French and European cuisines.
In Indian cuisine it is mainly used as a pickle either submerged in brine or in salt and lemon juice solution. My grandmother use to make this pickle during the monsoons, when fresh peppercorns are easily available in the market. During monsoon vegetables which are good to digest or helps in digestion are preferred. Hence this fresh green peppercorn pickle and Ginger chili pickle in lemon juice are a part of our daily meals.
Fresh peppercorns have many health benefits. They help in digestion, are helpful in reducing flatulence and fight bacterial growth in the stomach. They also help lose weight, are rich in Iron, Vitamin K, have anti-oxidant properties and anti-cancer properties. And they serve as a delicious and healthy condiment to have with your meals (in small quantities).
A very healthy and delicious Saunth ka saag/Ginger stew is also made regularly during winter and monsoon in my grandmother’s kitchen. I feel so nostalgic with the memories of her food and cooking. Everything was cooked according to the seasonal availability in her kitchen, and I learnt that seasonally harvested vegetables and fruits always taste much better than the vegetables and fruits that are now available through out the season. The vegetables available all year round today lack any taste or the characteristic aroma that they should be giving out when being cooked.
Fresh green peppercorns are sold in bunches, tiny green pepper pearls are stuck with the stems. For making fresh green pepper corn pickle You need not separate the pearls from the stems. Just make small pieces of the stem. But if you have few separated from the stems then no need to discard them, just wash the peppercorns and dry the water completely. Then add salt and lemon juice in it. You can use it to instantly but the flavor matures better after a week. After a few days the color may change to black – this is natural and you needn’t worry or discard the pickle. Just keep it refrigerated after pickling and enjoy till it lasts.
Fresh Pepper Corn Pickle
- 100 gms Green Peppercorns
- 1.5 cups Lemon Juice / Nimbu Ka Ras
- 1/4 tsp Turmeric Powder / Haldi Powder
- To taste Salt / Namak
- Wash the peppercorns with enough water.
- Spread on a cloth napkin for few hours to absorb the water .
- Cut the stems in about 1.5 inch pieces.
- Mix salt and turmeric in the pieces.
- Fill the pepper corns in a glass jar and pour lemon juice over it,juice should cover the pepper corns completely.
- Shake well to mix and keep refrigerated after 2-3 days.