Green Peppercorn Pickle | Kurumilagu Urugai | South Indian Lunch Thali #6
Green peppercorn pickle, an easy brine pickle with fresh green peppercorns. A quick and easy condiment
Calories
Ingredients
- 180 grams Fresh green peppercorns
- 50 grams fresh ginger
- 3 tablespoon salt, heaped tbsp i have used coarse rock salt
- 13 nos Indian lemon you might need 12-14 lemons, see notes
Instructions
- Wash the peppercorns in water and drain completely. You can chose to keep the stalks or to remove them. If keeping the stalks cut the strand into 3-4 pieces roughly. I chose to remove the stalks.
- Drain the green peppercorns completely in a colander. While they are draining, wash and peel the ginger and chop them into pieces.
- Take a clean, glass jar, preferably sterilized. Add the drained peppercorns, chopped ginger. Add salt tot this and mix well with a spoon
- To this now add lemon juice. I kept 14 lemons ready and used around 13 of them for the pickle. The lemon juice should cover the peppercorns fully. Shake the jar well for it to mix.
- Let this pickle sit for at least a week. I refrigerated it till that time. Shake the bottle once in the morning and again in the evening. After a week, the pickle is ready for use.
- I love to enjoy the pickle with curd rice. As a garnish to my salads, poha. There are innumerable ways to use this deliciousness.
Notes
- Keeping the stalks of the peppercorn is a personal choice. I have done both ways, this batch, i found the stalk a bit thick so removed it.
- The number of lemons depends on the size of the jar used. See to that the peppercorns are fully submerged in lemon juice.
- Adding ginger is optional. But they add a nice zing.
- To sterilize the glass jar, i just wipe it well with a plain cloth after washing and microwave it for a 30-40 seconds in high to remove any water.