Green Peppercorn Pickle in Lemon Juice | Kuru Milagu Urugai
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.
Equipment
- Glass or Ceramic Bowl - 250 ml capacity
- Airtight Glass Bottle - 250 ml capacity
- Spoon
Ingredients
- 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