How to brine green peppercorns

peppercorns image by Ruta Saulyte from

Brined, green peppercorns make a great condiment or addition to steak sauces. Green peppercorns are typically available dehydrated and can be brined by rehydrating them in a brining solution. Green peppercorns are commonly available in bulk at speciality grocery stores or online.

Fresh, green peppercorns on the stalk are great for brining. However, they are generally difficult to find. If you know where to purchase fresh peppercorns on the stalk, they can be used in place of dried peppercorns.

Boil your pickling jars and the lids to sanitise them. If your dishwasher has a sanitise cycle, run your jars and lids through the dishwasher. If your dishwasher doesn't have a sanitise cycle, place your pickling jars and lids in a large pot of boiling water and boil them for five minutes. Remove the jars and lids with tongs, and place them on paper towels.

Place 3 cups of vinegar, 3 tsp of pickling salt and 2 tsp granulated sugar in a sauce pot, and bring it to a boil.

Add 2 cups of green peppercorns to the solution in the sauce pot, and reduce it to a simmer. Let the peppercorns simmer for 30 minutes and remove from heat. If you're using fresh peppercorns, let them simmer for 10 minutes.

Line up your pickling jars. With a slotted spoon, remove some of the peppercorns from the solution and fill your pickling jars with the peppercorns, leaving a 2-inch space at the top.

Fill the jars with the brining solution, leaving a 1-inch space at the top. Place the lids on the jars and tighten them. Bring a large pot of water to a boil. Using tongs, place the filled jars in the water. You'll want to make sure you have enough water to cover the jars. Cover the pot, and let the jars boil for 30 minutes. This step seals the jars to ensure they are airtight. Turn off the heat. Using your tongs again, remove the jars to a cutting board or a towel. Let them cool, undisturbed, for six to eight hours.