Ingredient Spotlight: Green Peppercorns in Brine

Here's a pungent ingredient we recently picked up from a Thai market. Have you ever cooked with it?

This is a sprig of green peppercorns preserved in salt and vinegar. Green peppercorns are the unripe berries of the pepper plant; when dried and oxidized, they turn into the more familiar black peppercorns. Green peppercorns are quite perishable, so they are usually freeze-dried or, like these, packed in brine.

They taste fresher and milder than black peppercorns but still pack some heat and a slight tartness from the brine. In Thailand, they are used in curries and stir-fries. We have also seen them used in Indian cuisine and French sauces. We threw some into a vegetable stir-fry but are interested in discovering more ways to use them. Any suggestions?

Some recipes from around the Web:
Avocado Soup with Green Peppercorns, from RecipeSource
Meatballs With Green-Peppercorn Sauce, from Simply Recipes
Sherried Turkey Cutlets with Green Peppercorns, from Gourmet
Thai green curry with green peppercorns, from Cuisine.com.au

Fresh, green peppercorn vines are not common, but if you have access to them, you can also make your own pickles:
Green Peppercorn Pickled in Brine, from My Diverse Kitchen

Related: What's The Deal With Green, Black, White, and Pink Peppercorns?

(Image: Emily Ho)