Fresh Green Peppercorn Pickle

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Preparation info
  • Makes

    one

    300 g 10 1/2 oz jar
    • Difficulty

      Easy

Appears in
Pepper

By Christine McFadden

Published 2008

  • About

Served at Das Sreedharan’s restaurant Rasa Machiram (the Indian word for pepper), this irresistibly hot-sweet-sour pickle is ambrosial with soft goat’s cheese or ricotta on toasted ciabatta, or with plainly boiled rice or omelettes.

Fresh green peppercorns have a wonderfully clean bright flavour with plenty of kick. You can buy them in Asian grocers or specialist food halls.

Ingredients

Method