The fruits of the pepper plant are an aromatic, spicy staple that adds a perfect kick to almost any dish. Most of us reach for the pepper grinder daily, but did you know that whole pickled peppercorns are a total game-changer in the kitchen?
Which Peppercorns Should You Pickle?
Usually, you’ll see green peppercorns being pickled. These are actually the unripe fruits of the Black Pepper plant. They’re typically blanched in boiling water and then either dried or preserved. You can find them fresh at specialty grocery stores, but don’t worry if you can’t find them—dried green peppercorns work too! The result is very similar, though dried peppercorns tend to be a bit milder. Fun tip: if you have fresh ones, they actually freeze really well!
Red peppercorns are another great option for pickling. These are the fully ripened fruits, and they offer a fruitier flavor with a little less heat than the green ones.
Pickling Possibilities
When it comes to flavors, the sky’s the limit! While store-bought pickled pepper is usually just sitting in a simple brine, making it yourself lets you get creative. Here are a few tasty combinations to try:
- Brine with a splash of Cognac
- White wine vinegar with fresh tarragon
- A classic vinegar brine
- Brandy vinegar with a pinch of sugar or tarragon
- Coconut water and vinegar (for a tropical twist!)
Pickling Basics
When you’re preserving anything at home, cleanliness is your best friend. Always use sterilized glass jars with tight-sealing lids. For small jars like the ones used for pepper, boiling them in water is the easiest way to get them sterile. When it comes to salt, I recommend using a coarse sea salt for the best flavor. Once you’ve jarred your pepper, let it sit in the fridge for a few days to let the flavors develop. And remember: once a jar is opened, keep it chilled!
Green Peppercorns in Brine and Cognac
- Place 1.5 oz (40g) of fresh peppercorns into a clean jar.
- Mix 2 tbsp of Cognac with 2 tbsp of dark balsamic vinegar and pour it over the pepper; give it a little stir.
- Boil 2 cups (1/2 liter) of water with about 1 tbsp (15g) of sea salt.
- Pour the hot brine into the jar until the peppercorns are completely covered.
- Screw the lid on tight and turn the jar upside down for a bit to help create a vacuum seal.
Let them marinate in the fridge for a few days. Pro tip: make sure the peppercorns stay submerged in the liquid to prevent any mold from forming.
Green Peppercorns in Wine Vinegar and Tarragon
- Soak your dried or fresh green peppercorns overnight in salt water (use about 2 tsp of salt for every cup of water).
- Drain the peppercorns well.
- Pack the pepper into a sterilized jar along with a sprig of fresh tarragon.
- Fill the jar with white wine vinegar until everything is covered.
- Seal it up and let it cure in the refrigerator for about 14 days before diving in.