We never considered the many tasty uses for brined green peppercorns until we tried Mario Carbone’s cacio e pepe rice with guanciale. Infatuated with the spicy perfume they brought to his dish, we developed a home-cured recipe and now add them to scrambled eggs and stir-fries.

Brined Peppercorns Brined Peppercorns
Brined green peppercorns bring a spicy perfume to scrambled eggs, stir-fries, and more.
Yield: makes 1 Pint


  • 12 stalks rinsed, fresh green peppercorns (available at, or 1 cup dried green peppercorns
  • 6 tsp. kosher salt
  • 12 cup white wine vinegar
  • 12 cup fresh lemon juice
  • 14 tsp. ground turmeric


  1. Pack peppercorn stalks in a sterilized glass jar. (Or, reconstitute dried green peppercorns in 2 cups boiling water mixed with 4 tsp. kosher salt until tender, about 30 minutes, and drain.) Boil white wine vinegar or fresh lemon juice and 12 cup water in a 2-qt. saucepan. Stir in remaining salt and turmeric until dissolved; let cool slightly and pour over peppercorns, leaving about 12” space at the top of the jar. Place lid loosely on jar and let sit 30 minutes, then tighten lid and chill 24 hours before using. Store refrigerated up to 2 months.