Green Peppercorn Pickle in Lemon Juice | Kuru Milagu Urugai | Pachai Milagu Urugai

I am updating a lot of old posts with better photos, instructions, measurements, recipe card, and whatnot. Keeping with this trend, the latest post to be updated is this recipe for Green Peppercorn Pickle from 2014. This tangy, peppery pickle is delicious (goes without saying), low on calories, and loaded with health benefits.

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Pickling tender green peppers in lemon juice is something we learnt from my erstwhile neighbours, the Subramaniams, who were our neighbours for over 15 years. Both, Mrs. Subramaniam Aunty who was from a proper Tamil Iyer family and Mr. Subramaniam who was from a Palakkad Iyer family, were foodies to the core and used to invite us over or then share a variety of absolutely yummy traditional dishes. 🙂

Among the many dishes that Amma learnt from Mrs. Subramaniam is this Tender Green Peppercorn Pickle in Lemon Juice. This delicious and simple pickle is called Kuru Milagu Urugai or Pachai Milagu Urugai in Tamil and 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 Peppercorn Pickle. All you need for this pickle is 3 ingredients, a dry air-tight bottle, and perhaps 15 minutes of your time (most of it spent is squeezing juice out of lemons. :D).

Tips to Make the Green Peppercorn Pickle

• As with any pickle, ensure that the peppercorns, the bottle, the bowl, and any spoon or utensil that you use is bone-dry.
• When you buy the green peppercorn, ensure that the peppercorns are green, firm 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. However, any peppers that drop off the stem naturally can be used in 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.

We normally savour this Kuru Milagu Urugai or Pachai Milagu Urugai as a side to plain Thayir Sadam | Daddojanam | Curd Rice or then Dal Rice. Among the many health benefits of this pickle are that it:

• Is rich is anti-oxidants, Vitamin C and Iron
• Helps improve digestion
• Aids weight-loss
• Improves gut health
• Regulates blood sugar

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I make many such dishes that fall in the food as medicine category including:

• Vamu Kharam: A Traditional Andhra Cure for Indigestion
• Sprouted Methi Seeds Sabzi | Mod Alelya Methichi Usal
• Chukku Kaapi | Black Coffee with Dry Ginger: Home Remedy for Cold and Cough

How to Make Green Peppercorn Pickle in Lemon Juice | Pachai Milagu Urugai

1. Getting Started
   1. Ensure that the bowl, spoon and glass bottle you will use are bone dry. Any hint of moisture and the pickle will spoil quickly.
   2. First, if needed, wash 100 gms of green peppercorns and pat with a cotton cloth. I normally don’t do this because I get very clean pepper in my local market.
   3. Now, spread the peppercorns on a cotton cloth to dry completely. Do not separate the peppercorn from the stem. Let the peppercorns dry for at least a couple of hours or more because the stems tend to remain wet even if the peppercorns dry.
2. Making the Green Peppercorn Pickle
   1. Place 100 gms of dry, green peppercorn in a large glass or ceramic bowl.
      

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   2. Now, pour 1.5 cups of lemon juice over the peppercorns and add 2 tbsp salt.
   3. Next, using a dry spoon, mix well with a gentle-hand and set aside for 1 hour.
      

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   4. After an 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.
   5. Close the bottle and set aside to pickle for 1 to 2 weeks.
   6. Gently shake the bottle every couple of days.
   7. After the pepper has pickled (it will turn a paler green and eventually blackish), mix well with a dry spoon.
3. Serve a little of the green pepper pickle (Kurumilagu Uragai) with Thayir Sadam or Dal-Chawal.

Recipe for Green Pepperorns Pickled in Lemon Juice | Kuru Milagu Urugai | Pachai Milagu Urugai

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Green Peppercorn Pickle in Lemon Juice | Kuru Milagu Urugai

Aruna

Green Peppercorn Pickle in Lemon Juice is a 3-ingredient pickle that is made with pepper before it is dried. This tangy, peppery pickle has a very long shelf-life and many health benefits including improving digestion, relieves cold and cough, helps weightloss, regulates blood sugar, and more.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Pickling Time 10 days d

Total Time 10 days d 15 minutes mins

Course Accompaniment, Pickle, Side Dish

Cuisine Gluten Free, Indian, South Indian, Vegan, Vegetarian

Servings 30 Servings

Calories 4 kcal

Equipment

• Glass or Ceramic Bowl – 250 ml capacity
• Airtight Glass Bottle – 250 ml capacity
• Spoon

Ingredients

  

1x2x3x

• 100 gms Tender Green Pepper on Stem
• 1.5 Cup Lemon Juice
• 3 tbsp Salt

Instructions

 

• Ensure that you have a completely dry glass bottle.
• Under a gentle stream of water, rinse 100 gms green pepper and pat dry with a cotton cloth.
• Spread the washed pepper on a cotton cloth and let it dry completely. Do not separate the peppercorn from the stem.
• Place the peppercorn in a large glass or ceramic bowl.
• Pour the 1.5 cups of lemon juice over the peppercorns.
• Add 3 tbsp salt and mix with a spoon.
• 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.

Serving the Green Pepper Pickle

• Serve a little of the green pepper pickle (Kuru Milagu Urugai) with Thayir Sadam or Dal-Chawal.

Nutrition

Calories: 4 kcalCarbohydrates: 1 gProtein: 1 gFat: 1 gSaturated Fat: 1 gSodium: 698 mgPotassium: 17 mgFiber: 1 gSugar: 1 gVitamin A: 3 IUVitamin C: 5 mgCalcium: 3 mgIron: 1 mg

Keyword Green Pepper Pickle, Kuru Milagu Urugai, Peppercorns in Lemon Juice

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!