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.
- 12 stalks rinsed, fresh green peppercorns (available at deananddeluca.com), or 1 cup dried green peppercorns
- 6 tsp. kosher salt
- 1⁄2 cup white wine vinegar
- 1⁄2 cup fresh lemon juice
- 1⁄4 tsp. ground turmeric