During my trip to Coorg, I saw many black pepper plants and coffee plants on the way. It reminded me of my mother’s fresh pachai milagu oorugai. My mother used to make green peppercorn pickle when we were young. We love it with curd rice. We eat curd rice just for the sake of this pickle. On my way back, I bought a bagful of fresh green peppercorns to make pickle with it. As soon as I came back, I made the pickle as it is very easy and needs just 3 ingredients. Today we will learn how to make pachai milagu oorugai/green peppercorn pickle following this easy recipe.
Pepper Plant in the estate we stayed at Coorg. It was a beautiful sight to see black pepper creepers hugging and climbing the tree trunks of mostly teak wood trees or silver oak tree.
Pachai Milagu Pickle Recipe
Prep Time : 15 mins
Yields: 250 grams
Recipe Category: Pickle
Recipe Cuisine: Indian
Author:Padhu Sankar
Recipe Category: Pickle
Recipe Cuisine: Indian
Author:Padhu Sankar
Ingredients needed
Green Pepper – 1/4 kg
Rock Salt – 3/4 cup + 1 tbsp
Fresh Lemon Juice – 2 cups
Method
Wash pepper gently so that it does not come off its stalk. Pat it dry and spread it on a cloth to dry in the shade. Let it dry for 1 hour.
Take a shallow glass bowl, place the fresh peppercorns in it, add freshly squeezed lemon juice, salt. and mix well. The lemon juice should cover the peppercorns.
Stir it well every morning. You can use the pickle after 3-4 days. But even after that you have to stir it everyday.
Enjoy with curd rice or sambar rice.
Check out more Pickle Recipes
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Love it any time, one should ensure that it does not turn black with proper ratio of lemon juice and salt. Yours look perfect.
Yummy. I love it too
How do we need to store this?
Store it in a glass bottle at room temperature for 10-15 days. Refrigerate it if you want to store it for a longer period.
how spicy is raw black pepper on its own in cooking? can crushed raw pepper be used as replacement for green chilis in cooking for example?
Raw pepper is not as hot or spicy like green chillies. Adding crushed raw pepper gives a different taste to the dish.
The fresh lemon juice that we use, is that diluted or concentrate? Approximately how many lemons should we use?
Do you know any other recipes that can be made with the green peppercorns?
Undiluted. The pepper should soak in the lemon juice.