It is important to remember a few things while making this pickle.

- The green pepper should not be removed from the stalk as you pickle them with the stalks. A few loose peppercorns are fine, though. Just put them into the bottle/ jar.

- The pepper has to pickled fresh, preferably the very day it is plucked from the vine. Don't postpone the pickling beyond the next day or the peppercorn start discolouring and turning black.

- When the stalks are pickled, ensure they are completely immersed in brine or they will turn blackish in colour.



Ingredients:


10 to 12 fresh green pepper bunches

250 ml of water

3/4 tsp turmeric powder

the juice of 2 lemons

2 heaped tsp of salt



Method:


Wash the peppercorn and dry them by wiping gently with a towel, making sure the stalks are intact. Keep aside.
In a pan, bring the water to a boil and add the salt and turmeric powder. Simmer for a couple of minutes and take it off the heat. Allow the brine solution to cool down. Add the lemon juice and stir well. Pour this into a sterile glass bottle/ jar. Put the peppercorn stalks into the bottle/ jar, ensuring they are completely submerged in the solution.

Close the bottle and keep it at room temperature. After a week, the pickle is ready to be served. This pickle does not require refrigeration. The peppercorn stalks will change to a somewhat dull and dirty greenish colour after being in the brine. This is normal and doesn't change the quality of the pickle.
This recipe makes one medium sized jam jar of pickle.