Green Peppercorn Pickle
This traditional Gujarati pickle transforms fresh green peppercorn bunches into a zesty, aromatic condiment bursting with heat and tang. Infused with the warming notes of cardamom, cloves, and cinnamon, the peppercorns are preserved in vinegar to retain their crisp texture and vibrant color. It serves as an excellent digestive aid and pairs perfectly with cold roti or simple dal-rice meals.
Ingredients
- 2 cups Fresh green peppercorns (on the bunch) (Quantity estimated. Ensure bunches are fresh and intact.)
- 1 cup White vinegar (mild/diluted) (For washing the peppercorns. Quantity estimated.)
- 2 cups White vinegar (strong) (For pickling. Quantity estimated based on jar size.)
- 4 pods Green cardamom pods (Quantity estimated.)
- 5 whole Cloves (Quantity estimated.)
- 1 piece Cinnamon stick (Quantity estimated (approx. 2 inches).)
Instructions
- 1Inspect the fresh green peppercorn bunches and remove any debris or dirt stuck to them.
- 2Wash the peppercorn bunches thoroughly using the mild vinegar. Keep the bunches whole; do not separate the peppercorns from the stems.
- 3In a non-reactive saucepan (stainless steel or enamel), combine the strong vinegar, cardamom, cloves, and cinnamon. Bring the mixture to a boil once, then immediately remove from heat.
- 4Allow the spiced vinegar mixture to cool down completely to room temperature.
- 5Place the washed peppercorn bunches into a clean glass jar. Pour the cooled spiced vinegar over them until the bunches are completely submerged. Cover tightly with a lid and tie a cloth over the top if desired. This pickle pairs exceptionally well with cold roti.
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