Peter piper who picked the peck of pickled peppers surely will be changing his choices once he is tried out this green peppercorn pickle.
Pickled green peppercorns – Pickle dos and don’ts
During the process of pickling the lactobacilli and other good bacteria found always on the surface of the plants are provided a medium to grow selectively over the decay causing ones. The bacteria work on the sugars going on the plants first converting them to lactic acid and stopping further spoilage.
Inteurn these bacteria are good for our body….. Good news here.
Further the fresh produce is being pickled and therefore locks in most of the antioxidants.
Pickles have also been discussed towards mineral content, fibre intensity , ulcer protection and more.
Pickling is definitely a flavour enhancing process. Yet it need to be watched out to the excessive consumption.
The salt levels in a pickle will vary based on the type of pickle it is. So use it as a flavour enhancer and not a main part of your food.
The spices that are added to pickles can be irritating to your stomach lining if you are not used to them. So exercise caution while trying for the first time.
The pickles may trigger off acidity if consumed in excess.Do be mindful.
Take care to submerge the pickle in the brine as it will turn mouldy if exposed. Then it’s a waste of the whole process.
With all the dos and donts ..i still like a small pickle piece on the plate when I serve my Indian meals.
This recipe is from the process I learnt from my mother. The pepper vines used to climb up the coconut trees in our backyard. The yield was quite large to harvest just as black pepper for a whole year. So the naive young peppercorns were quickly processed into a lemony brine. The rest go on to mature up into black pepper..
These pickled peppers were just the perfect accompaniment to many meals and salads neither too hot nor too salty.
I remember my mother meticulous remove all the stalks and use only the tiny beads. I kinda like to chew on the stalk too.. Which has also taken up the process well hence leave them on.
Don’t miss to scroll down to the notes at the end of the recipe to see how to preserve and use a pickle wisely.
I use this peppercorns not just as pickle with an Indian meal, but in my burgers, a few crushed with their juices in the salad as a dressing with some oil too. Try out your combinations too and let us know how yours are….
Check out more recipes with traditional flavour using these links
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