Fresh pepper corn pickle in lemon juice.
Green peppercorns are the unripe fresh berries fron the pepper plant,They are milder as compared to the dried pepper corns.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 Grand mother use to make this pickle during monsoon when the fresh pepper corns are easily availble in the market. During monsoon vegetables which are good to digest or helps in digestions are prefered so this fresh pepper corns pickle and Ginger chili pickle in lemon juice are a part of our daily meal.
These green fresh pepper corns have many health benefits,they helps in digestion,are helpful to reduce stomach gas and fight bacterial growth in the stomach.Helps to reduce weight.Are rich in Iron,Vitamin K antioxidant properties and anti cancer properties so it is a delicious and healthy condiment to have with your meals in small quantity.
A very healthy and delicious Saunth ka saag/Ginger stew is also made regularly during winter and monsoon in My grandmothers Kitchen.So nostalgic memories of her food and cooking..Every thing was cooked according to the season and availability in her kitchen so I realized that seasonal vegetable taste the best though now all the vegetables and fruits are available through out the season but lacks that taste which we enjoyed in our childhood.
Fresh pepper corns are sold in bunches, tiny green pepper pearls are stuck with the stems ,you need not to seperate the pearls from the stems just make small pieces of the stem. But if you have few seperated from the stems then no need to discard them ,just wash the fresh pepper corns and dry the water completely and then add salt and lemon juice in it ,can use it instantly but the flavor mature after a week.After few days the color may change to black and its natural ,no need to worry or discard the pickle,just keep it refrigerated after pickling and enjoy till it last.
Fresh Pepper Corn Pickle Fresh green pepper corn pickle in lemon juice.
- CoursePickles/Achar, Side dish
- CuisineIndian
Prep Time
10Minutes
|
Prep Time
10Minutes |
- 100gms Fresh pepper corns
- 1.5cups Lemon Juice / Nimbu Ka Ras
- 1/4tsp Turmeric Powder / Haldi Powder
- salt to taste
- 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.
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