Brined Green Peppercorns

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  • Total Time: 45 mins
  • Hands-on Time: 15 mins
  • Makes: 1 pint

Green peppercorns are a staple of Thai and Vietnamese cuisine. They can be used whole or chopped, much like capers, to add a new dimension of flavor to salmon, fried rice, eggs, salads, soups, charcuterie plates and more.


  • 2 cups water

  • 5 teaspoons Frontier Co-op Sea Salt

  • 1 cup Frontier Co-op Green Peppercorns

  • 1/2 teaspoon Frontier Co-op Turmeric Root, cut and sifted

  • 5 cloves garlic

  • 2 Frontier Co-op Bay Leaves

  • 1/2 cup fresh squeezed lemon juice (about four lemons)


    1. In a medium saucepan, boil water and 4 teaspoons of sea salt. Remove from heat and add dried green peppercorns. Cover and soak peppercorns for 30 minutes.

    2. Drain liquid and reserve 1/2 cup of water. Place 1 teaspoon sea salt, 1/2 teaspoon turmeric, garlic, bay leaves and drained peppercorns in a 16 oz. glass jar. Pour 1/2 cup reserved liquid soaking liquid into the jar and fill almost to the top.

    3. Allow to cool for 30 minutes then refrigerate overnight. Store in the fridge for up to 2 months.

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