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How to make green peppercorn in brine?

Brine is a preservation technique that dates back several years and continues to work very well to this day. It keeps meat and fish intact for a long time, but also condiments like green pepper. You don’t need a whole kitchen arsenal to pull off this sleight of hand, or several months of culinary training. We tell you everything here.

Peppercorn in all its forms

Among the hundreds of existing varieties of peppercorn, the one found today in the pepper plant of households and restaurants is piper nigrum. From this same plant, we obtain the green, white and black variety according to the degree of ripening of the fruits. The green peppercorn Madagascar is then obtained halfway, before the berries turn yellow or even turn brown.

Pepper remains one of the most valuable commodities on the market because of the time it takes for the tree to produce berries (3 to 4 years). Otherwise, it’s still a good investment in the long run. But beware, the bodies responsible for controlling its quality are often demanding. The best peppercorn should be of some weight, 2 to 6mm in diameter, and a nice color.

Spot the best Green Peppercorn Supplier Madagascar for a good brine

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We harvest the green peppercorn still crunchy to the bite. Unlike black pepper, it is not dried in the sun. In stores, it is often stored in jars filled with brine or as is, that is, fresh. In the latter case, do not hesitate to put it in the freezer in order to enjoy it as long as possible.

Storage in brine is disadvantaged in terms of taste. But the difference is hardly felt over the preparations of the Green Peppercorn Supplier Madagascar. If you have freeze-dried green peppercorn, consider dipping it in a glass of water for about two hours before composing your dishes.

Salt and water: the basic ingredients of the brined green peppercorn Madagascar

No matter where your salt comes from, make sure it has no additives. And that it hasn’t undergone any processing, even grinding. Indeed, often in the powder version, especially very fine, iodine and fluorine have been added. This type of product may affect the taste of your Green Peppercorn Supplier Madagascar stored in a jar. Here we are talking about coarse salt and sea gray seems the most suitable if you want to make a good brine.

Getting a good green peppercorn brine does not cost you much. That you have to mix with water to get the perfect mix. Salt that you usually find in stores does fine as long as it meets the above conditions. Followers of this practice to save a few euros do not hesitate to source wholesale from distributors. And to leave the merchandise at the bottom of their cellar to give it better taste over the years.

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As for water, the experts are a little more demanding. Nothing prohibits the use of tap water, except that it will have to be filtered or boiled beforehand. If you want to save on gas or electricity, pour it into a carafe or soup tureen and let it breathe for a few hours. So that it gets rid of the chlorine inside. Those who don’t skimp on the quality of their green peppercorn, don’t hesitate to buy spring water to keep it in brine.

Keep the Green Peppercorn Madagascar in brine

Green peppercorn, depending on its maturity and shape, does not keep in the same way. If you harvest it early enough, you are bound to keep it in brine or vinegar like with pickles and olives so that it doesn’t harden over time. It will keep you going for weeks.

On the other hand, if the green peppercorn has reached the stage of ripening. And it has dried out, you can simply slip it into a jar and store it in a dry place. And when you need it, you take a little to crush it and enjoy its aroma.

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First, heat 1 L of water until it boils. Pour in 30 g of salt. Be careful, if you add too much, the mixture may be a little too salty and this will be felt in future preparations. If you want to add other ingredients like thyme or cilantro to enrich the flavor, do not hesitate.

After a few minutes, turn off the heat and wait for everything to cool down to fill the jar containing the green peppercorn with this mixture. Then, store it away from direct sunlight. After taking the brined green peppercorn out of its storage container, dip it in cold water before seasoning your dishes.

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