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.
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.
Check out more Pickle Recipes
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