This is a true authentic South Indian pickle that packs a punch without being oily, over-poweringly spicy or heavy. It's light, crisp, tangy and with a delicate pepperiness.
We all use black pepper day in day out , but have you ever tried green, raw peppercorns? In South Indian we love pickling these gems and there's bound to be a jar of these in any South Indian home you visit in India.
The pickling liquid is super concoction of water, salt, lime juice and turmeric. Our mum is such a fan of this that we caught her taking a swig of the pickling juice by itself!
Pickled green peppercorn are a perfect pairing with the most typical of South Indian dishes, in particular yogurt rice. This iconic meal is simply cooked and cooled rice mixed with plain yoghurt. Fancy chefs also like to add in chillies, toasted mustard seeds and pomegranate seeds. The tangy and cooling yoghurt matches perfectly with sharp and crisp peppercorns. It is a match made in South Indian heaven.
You can also mix it up and try some of these pickles scattered over salads or inside sandwiches or just try with a plain cooling cup of yoghurt.
- 1 cup green peppercorns on the vine (you can find these in ethnic grocery stores)
- 1 + 3/4 cup water
- 4 tsps salt
- 1/4 tsp turmeric
- Juice of 4 limes
- Boil the water with the turmeric and salt.
- Turn off the heat, cover and leave until completely cool
- Add the peppercorns to a sterilised glass jar with an air tight lid.
- Pour over the water and squeeze in the lime juice.
- Give it a good shake and store in the fridge for a couple of weeks. This gives enough time for the peppercorns to infuse with all the flavour, soften slight, and become tangy and juicy!