Ingredients:
1 cup dried green peppercorns
2 cups boiling water
6 tsp salt
½ cup white wine vinegar
½ cup water
¼ tsp turmeric
5 garlic cloves crushed
2 bay leaves
1 tsp olive oil
Directions:
Pour the 2 cups of boiling water mixed with 4 tsp salt over the peppercorns and soak until tender, about 30 minutes, and drain. Boil white wine vinegar and 1⁄2 cup water in a small saucepan. Stir in remaining salt and turmeric until dissolved. Let cool slightly and pour over peppercorns add olive oil, leaving about half an inch space at the top of the jar . Place lid loosely on jar and let sit 30 minutes, then tighten lid and chill 24 hours before using. Store refrigerated up to 2 months.
