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green peppercorn pickle

Pickled peppercorns

Pickling the right way
Prep Time 1 hr
Total Time 1 hr 1 min
Course Pickles, Traditional
Cuisine diabetic friendly, gluten free, Indian, Medicinal, Vegan, Vegetarian, Winter


  • 1 kg green peppercorns fresh
  • 1/2 cup cystalline salt Sea salt
  • 10-20 lemon to juice, depends on the amount of juice you get from each


  • You will need clean sun dried or oven dried glass bottles with tight lids. so make sure you keep it ready.
  • Pick the peppercorn and remove any unwanted sticks, or any debris
  • Wash them by soaking in a bowl of water.
  • Drain and pat dry thoroughly using a kitchen towel . leave it open for air drying any water remaining for a short while
  • Cut the bunches into one inch long pieces.
  • Put these into the bottle and add the crystalline salt.
  • Squeeze the juice of ten lemon and pour over the pepper corn.
  • If the lemon juice is enough to submerge the pieces of pepper then no more lemon is needed.
  • If not, then squeeze in more lemon to nearly cover the peppercorns. This is the preservation. So, dont hesitate.
  • Once this is done, close the lid tightly.
  • Shake the bottle well and set it aside to start the pickling process
  • Shake the bottle well everyday at least two times
  • Open the bottle to begin using after one week of shaking and pickling.
  • Use a clean, dry spoon to remove the peppercorns or they may get contaminated and become moldy.
  • The pickle stays well for upto two years. ( dont skimp on the lemon)


As the peppercorns get used up and there is enough lemon juice left , use the juice to your salad to brighten up the flavors, mind the salt though.
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