Details
Young, green peppercorns spoil quickly, so they are often brined or dried to preserve them. The brine gives them a delightfully tart and salty flavor, making them especially delicious with fresh seafood; they’re also zestier than black peppercorns. Crush them with the side of a knife and mince them to add intense green peppercorn flavor to sauces and marinades, or toss the whole peppercorns into a sauté for a gentler release of flavor.
Ingredients
Green Peppercorns, Water, Salt, Citric Acid (Acidifier).