Green Pepper Brine

Green Pepper Brine

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.


1 cup Green Peppercorns, Organic 1 lb.

5 teaspoons Table-Grind Sea Salt 4.23 oz.

1/2 teaspoon Turmeric Root, Cut & Sifted (Tea Bag Cut), Organic 1 lb.

2 Organic Bay Leaf 0.15 oz.

2 cups Water.

1/2 cup fresh squeezed Lemon Juice (about four lemons)

5 Cloves Garlic


In a medium saucepan, boil 2 cups of water and 4 tsp. sea salt.

Remove from heat and add 1 cup of dried green peppercorns.

Cover and soak peppercorns for 30 minutes.

Drain liquid and reserve 1/2 cup of water.

Place 1 tsp. sea salt, 1/2 tsp turmeric, 5 cloves garlic, 2 bay leaves, and drained peppercorns in a 16 oz. glass jar.

Pour 1/2 cup soaking liquid and 1/2 cup lemon juice into the jar and fill almost to the top.

Allow to cool for 30 minutes then refrigerate overnight.

Store in the fridge for up to 2 months.

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