Fresh green peppercorns are the pre-dried form of the black peppers we use. These have a milder taste that hits the back of your tongue and a unique spiciness that has you wanting more!
         The green peppercorns are usually soaked in brine or pickled with other ingredients. These are known to be good for digestion. Coupled, rather pickled with ginger and lime, their digestive properties multiply.
         During my first trip to Coorg, apart from the weather and sights, I was looking forward to 2 things - coffee and pepper!! Imagine my delight when we spotted fresh green pepper, ready to be plucked at one of the home-stays (Violets homestay, Madikeri is where we got this). Back in town, the first job, even before unpacking was to pickle the pepper :)  Here are 2 ideas that my mother used. One is the basic version we've used for ages, the 2nd is Kerala-style, adapted from a blog.
GREEN PEPPER-LIME PICKLE
Ingredients :Fresh green peppercorns - 200 gms
Rock salt - ½ cup
Juice of 6-7 big-sized lemons
Water - 4 cups
Turmeric powder - 1 tsp
Method :
1. Wash the peppercorns thoroughly but gently. There is no necessity to remove them from their stems. Drain and spread them out to dry on a clean muslin cloth.
2. Bring water to a boil and add the rock salt and turmeric. Let cool to room temperature.
3. Transfer the dried peppercorns to a clean pickle jar and slowly pour the cooled turmeric...