Ruth R.
(Verified buyer)
04/30/2020
Green peppercorns
Knots green peppercorn gravy is no longer available in the US and have been buying them from Canada. Now I can make my own cheaper and readily available and better tasting! Can’t wait to try other recipes!
Matt R.
(Verified buyer)
12/09/2019
Marinated Salmon with Green Peppercorns
First, I marinated the green peppercorns in brine, following the instructions below. Then, starting with fresh salmon from the supermarket, I prepared "Marinated Salmon with Green Peppercorns," from “Helen Nash’s Kosher Kitchen” (New York: Random House), copyright 1988 by Helen Nash. Here is the recipe I prepared:
6 servings
1 ½ pounds salmon fillet, center cut, skinned
3 tablespoons lime juice
3 tablespoons dry white wine
2 tablespoons rice vinegar
1 teaspoon dry mustard
1/3 cup olive oil
3 tablespoons drained green peppercorns
1 tablespoon kosher salt
Freshly ground black pepper
Cut the salmon, following the grain into ¼-inch-wide slices. (The length of the slices will be determined by the width of the fish; they may be 5 to 6 inches long.)
In a small bowl mix together the lime juice, white wine, vinegar and mustard. Pouring in a slow stream, whisk in the olive oil until the marinade is emulsified. Add the peppercorns, salt and pepper. Place the salmon in a glass or ceramic dish, pour the marinade over it, and mix well. Cover and refrigerate overnight, turning the fish once. The lime juice will “cook” the salmon.
To serve: Arrange the salmon on plates decorated sparingly with shredded French chicory (fries) or other bitter greens, and drizzle a little of the marinade over the fish.
My family enjoyed this as an appetizer last Saturday. We don't do social media, and anyway, the recipe is copyrighted material, so I won't be sharing with anyone besides you all, in case one of you wants to try preparing it. But thanks for the green peppercorns, and thanks for getting them endorsed by the Apple-K kosher certification!
How to make green peppercorns in brine
For the brine:
• 1/2 cup Water
• 2 Tablespoons Salt
• 3 Tablespoons Vinegar
Instructions
1. Rinse your green peppercorns well. I keep mine also in some water with a few drops of vinegar to get rid of insects trapped between the drupes.
2. Keep your jar ready and place the green peppercorn drupes into the jar. The more you can fill up the jar the better.
3. Prepare the brine by heating up a pot with the water, salt and vinegar. Mix it all well and bring to a quick boil.
4. Pour the hot brine over the green peppercorn so that the pepper is covered with the liquid.
5. Close the jar with the lid and keep out for two days. Refrigerate after three days and use in your food whenever you like.
Diane S.
(Verified buyer)
11/26/2019
Green Mysore Peppercorns
So happy to find these online through Spices Inc. Very difficult to find in grocery stores. I use them in gravies, soups and sauces.