Pickled Peppercorns
a snack / dip / spread recipe
Rena is a self-taught cook and baker who enjoys experimenting with ingredients, flavors and culinary techniques from around the world. Her Asian/American heritage, youth spent in the Middle East and European husband have greatly influenced her palate and creativity with food. She shares her small-batch recipes and photos/videos of her creations and the process on (
@agirlandaspoon) and blog (
agirlandaspoon.com).
Pickled Peppercorn is a punchy, flavorful condiment you can use on many dishes. From snacks like crackers and a dip with pickled peppercorns, to salad vinaigrettes and sauces, or to adding to a pasta dish - it is a surprising, fun addition!
I like to make separate batches of pink and green pickled peppercorns - but you can also mix them in one batch (and it is so pretty to look at!).
TIME (ACTIVE) | 5 M
TOTAL | 5 M
2 SERVINGS
| 2 tbsp
SPECIAL EQUIPMENT:
SMALL AIRTIGHT HEAT-RESISTANT JAR OR CONTAINER (2-3 OZ)
- Clean your jar or container very well.
- If using dried green peppercorns, soften them a bit with 4 tablespoons of boiling water and ¼ teaspoon salt (or ⅛ if using Fleur de Sel) for about 20 minutes. Drain and set aside.
- Place the whole peppercorns in the small jar or container.
- Boil your filtered water (however you like) and mix in vinegar/lemon juice, ¼ teaspoon salt (or ⅛ if using Fleur de Sel), and honey if using. Carefully taste to make sure it is to your liking, and add more water/vinegar/lemon juice/salt/honey to taste. If it cools down too much, heat up to boiling again.
- Pour the liquid over the peppercorns in the jar. Cover with lid ajar for about 15 minutes, then seal. Refrigerate at least 24 hours before using.
Keep refrigerated in the jar/airtight container for 2-3 weeks. A cleaner jar and boiling liquid will keep this fresher longer. If you sterilize and follow proper jarring/canning procedures, this can last months.
You can use many types of vinegar: white, apple cider, white wine, etc. Make sure to taste the final mixture and adjust.
A sweeter brine (e.g. with honey) goes really well with the citrus notes of the pink peppercorn. I used Adagio Bees Sourwood honey. You can make two different jars for green and pink. Add herbs or other spices to your peppercorns, such as dill or yellow mustard seeds.
whole
Whole green peppercorns are mild enough to be eaten whole, but will offer up a delayed heat along with their fresher fruiter flavor.
0.18 oz - PORTION$0.75
1.25 oz - JAR$7
1.25 oz - REFILL$6
6 oz - REFILL$15
dried
fine grain
This artisanal mineral rich sea salt is harvested by hand using centuries-old traditional methods. Its tang is briny and full-flavored. Use it as an all natural, unrefined alternative to common commercial salt.
0.5 oz - PORTION$0.75
3.5 oz - JAR$3
3.5 oz - REFILL$2
16 oz - REFILL$8
whole
Pink peppercorn, though peppery, is more rounded than the assertive black peppercorn; it has delicate fruity notes that can be almost sweet.
0.18 oz - PORTION$0.75
0.8 oz - JAR$6
0.8 oz - REFILL$5
4 oz - REFILL$17
