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.
- 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.