I bought some fresh green peppercorns from SMBS the other day. I didn’t really have a plan for them but you don’t see them everyday so I bought a big handful. I put some into a bottle of white wine vinegar and thought I’d have a go at drying the rest into everyday black peppercorns. I’ve eaten one a day so far and they are gradually turning from a sort of sweet, perfumed flavour with a bit of warmth into a pretty fierce heat this morning. I wonder if I keep it up I might develop a resistance and will be able to eat them by the spoonful by the time they’re dry. Anyway, I read that it was hard to dry green peppercorns at home without them turning mouldy, but so far, so good.
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