Cookaholics Bulletin Board

I needed green peppercorns for a new mustard recipe I'm trying this weekend and Russ bought me two kinds - dry and jarred. The recipe calls for jarred, drained so I'll use those for this recipe. But for the future, I've done a little bit of research and it looks like I can use the dry "as is" in place of/mixed in with black peppercorns, and can also rehydrate them by soaking for 1 hour in some liquid.

Any suggestions on what liquid to use? The jarred gp's were $7.50 for 2 oz (crazy, right?) and dried soooo much less expensive so I'd really like to experiment.

Also, anyone know if the green can be used interchangeably with the black? Sounds sensible but just wanted to double check to see if anyone here has any experience with them.

Nance

I've used the green many times where I would normally use the black. That doesn't mean your dish will taste the same, but I'll bet it'll still taste great.

Nancy,

Jarred green peppercorns are simply brined in saltwater.

Thank you both!