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.
Cuisine Gluten Free, Indian, South Indian, Vegan, Vegetarian
Servings 30Servings
Calories 4kcal
Equipment
Glass or Ceramic Bowl - 250 ml capacity
Airtight Glass Bottle - 250 ml capacity
Spoon
Ingredients
100gms Tender Green Pepper on Stem
1.5CupLemon Juice
3tbspSalt
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.