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.

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 1⁄2 cup water in a 2-qt. saucepan. Stir in remaining salt and turmeric until dissolved; let cool slightly and pour over peppercorns, leaving about 1⁄2″ 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.