Green Peppercorns in Brine

Method

1. Bring 1 liter of water to a boil and let it boil for 4-5 minutes. Turn off the heat.
2. Add 100 g of coarse salt and 100 ml of vinegar. Stir until the salt dissolves completely. Cover and let rest for about 10 minutes.
3. Shell the green peppercorns, removing them from the stems.
4. Wash the peppercorns thoroughly in water to remove impurities. Repeat until the water runs clear.
5. Drain the peppercorns and place them in a bowl. Pour the brine over them and let cool completely.
6. Fill sterilized jars with the peppercorns, ensuring they are covered with brine. Close the jars tightly.
7. Place the jars in a pot with water at room temperature. Bring to a boil and boil for 15 minutes after the water starts boiling.
8. Turn off the heat, cover the pot, and let the jars sit in the water for 5-6 hours until completely cooled. A vacuum seal will form.