Pickling tender green peppers in lemon juice is something we learnt from my erstwhile neighbours. The Subramaniams were our neighbours for over 15 years. Subramaniam Aunty was from a proper Tamil Iyer family while Subramaniam Uncle was from a Palakkad Iyer family. Both were foodies to the core and used to invite us over to taste absolutely yummy stuff. 🙂
Subramaniam Aunty taught my mom to pickle Tender Green Peppercorn in Lemon Juice and it has become a staple in our home. A couple of days ago when I saw fresh green peppercorns in the market, I could not but give in to the temptation of making this delicious Green Pepper Pickle.
How to Make Tender Peppercorn Pickle | Fresh Green Pepper Pickle
Making Time: 45 Mins
Pickling Time: 2 weeks
Equipment: Air-tight glass bottle with a wide mouth (at least 250 ml capacity)
- Tender Green Pepper on Stem – 100 gms
- Salt – 3 tbsp
- Lemon Juice – 1 to 1.25 Cup
- Ensure that you have a completely dry glass bottle
- Wash the tender pepper and pat with a cotton cloth.
- Set aside the tender pepper to dry completely. Do not separate the peppercorn from the stem.
- Place the peppercorn in a large glass or ceramic bowl.
- Pour the lemon juice over the peppercorns.
- Add the salt.
- Using a dry spoon mix well and set aside for 1 hour.
- Transfer the peppercorns with the lemon juice and any residual salt into a dry glass bottle.
- Ensure that all the pepper is submerged/completely covered in the lemon juice.
- Close the bottle and set aside to pickle for 1 to 2 weeks.
- Gently shake the bottle every couple of days.
- After the pepper has pickled (it will turn a paler green and eventually blackish), mix well with a dry spoon.
- Serve a little of the green pepper pickle (Kurumilagu Uragai) with Thayir Sadam or Dal-Chawal.
- When you buy the green peppercorn, ensure that the peppercorns are green and tightly stuck to the stem. This means that they are fresh.
- Do not separate the peppercorn from the stem. If you do, the pickle will go bad very quickly. 🙁
- If you have some peppercorn that have separated from the stem, do not add them to the pickle.
- As time passes, you will find that the stem of the peppercorn goes black and then the peppercorn itself starts to turn black. That is perfectly natural.
- As with any pickle, ensure that the peppercorn, the bottle, and any spoon or utensil that you use is dry.
- Do not pickle this in a steel vessel. You will find it corroded and the pickle spoilt.