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.