Quick Answer
There are a few good substitutes for green peppercorns in brine:
- Regular black peppercorns
- Pink peppercorns
- White peppercorns
- Szechuan peppercorns
- Crushed red pepper flakes
Black peppercorns are the most readily available and closest in flavor to green peppercorns. Pink and white peppercorns have a milder, more floral flavor. Szechuan peppercorns have a unique citrusy flavor. And red pepper flakes will provide some heat and acidity. Adjust the amount to taste when substituting.
What are Green Peppercorns?
Green peppercorns are unripened peppercorns that are picked while still green and fresh on the vine. They are brined or pickled to preserve their color and flavor. The brining process also gives them a bright, fruity and fresh taste.
Here’s a quick overview of green peppercorns:
- Flavor profile: Bright, fresh, and citrusy flavor with notes of pine. They have a mild spicy kick.
- Texture: Crunchy and juicy.
- Uses: Green peppercorns are popular in French cuisine and are an important ingredient in drinks like the Kir Royale, in sauces like Steak au Poivre, and dishes like Duck a l’Orange.
- Where they grow: Mainly Indonesia and other Asian countries.
So in recipes where green peppercorns are used, their unique flavor and crunch are hard to replicate precisely. But there are some good stand-ins we can use instead.
Black Peppercorns
Black peppercorns are the closest readily available substitute for green peppercorns. Though they have a stronger, more pungent flavor, they can work well in most recipes.
- Flavor profile: Black peppercorns have an earthy, spicy and robust flavor compared to the brighter green peppercorns.
- Texture: Dry and crunchy.
- Substitution ratio: Replace green peppercorns 1:1 with black, or slightly less if you want a milder flavor.
Black peppercorns pair well with hearty meats like steak and work nicely in creamy pan sauces. The flavor may overpower more delicate dishes though. Adjust the amount to taste.
Pink Peppercorns
Pink peppercorns are dried, ripe red berries from the Baies rose plant. They are milder in flavor than black pepper.
- Flavor profile: Fresh, fruity and subtly spicy flavor. They are less pungent than black pepper.
- Texture: Light, crunchy and brittle.
- Substitution ratio: Replace green peppercorns 1:1 with pink.
Their mild, fruity flavor makes them a great choice for lighter dishes and sauces where you don’t want the strong punch of black pepper. They work well in vinaigrettes and cream-based sauces.
White Peppercorns
White peppercorns are fully ripe peppercorns with the outer shell removed. They have a mellow, non-pungent flavor.
- Flavor profile: Mild, earthy and slightly sweet, with little heat.
- Texture: Light and fluffy.
- Substitution ratio: Replace green peppercorns 1:1 with white.
White pepper is ideal for dishes where you don’t want specks of black pepper. They work well in lighter foods like eggs, chicken, fish and vegetables. The mild flavor also suits cream and vodka sauces.
Szechuan Peppercorns
Though not related to black pepper, Szechuan peppercorns have a unique citrusy, floral flavor.
- Flavor profile: Bright, lemony and piney, with a tingling, tongue-numbing effect.
- Texture: Toasty and crispy.
- Substitution ratio: Replace green peppercorns 1:1 with Szechuan.
Try Szechuan peppercorns in Asian-inspired noodle and stir-fry dishes. They are a key ingredient in Chinese five-spice powder. Use sparingly at first as they have a powerful numbing effect.
Crushed Red Pepper Flakes
For a budget-friendly peppercorn substitute, crushed red pepper flakes add nice heat and acidity.
- Flavor profile: Hot, sharp and tangy.
- Texture: Flaky when crushed.
- Substitution ratio: Replace green peppercorns with 1/4 to 1/2 the amount of red pepper flakes.
Use crushed red pepper to add a kick to Italian dishes, pizza, chili and anywhere you want some heat. They won’t mimic the exact peppercorn flavor but can spice up brines and sauces.
How to Substitute in Recipes
When substituting green peppercorns in recipes, there are a few helpful guidelines:
- Start with a 1:1 ratio, then adjust to your taste preferences. It’s easy to add more but you can’t take pepper away.
- For dressings and sauces, add the peppercorns whole or roughly crushed so they infuse the liquid with flavor.
- For cooking, add peppercorns early so they can mellow and incorporate their flavor.
- For finishing dishes, use fresh cracked peppercorns just before serving for an aromatic burst.
- To complement the citrusy notes in green peppercorns, add a squeeze of lemon juice to the dish.
The brined green peppercorns can’t truly be replicated, but with some trial and error, you can find a peppercorn substitute that fits the flavor profile you’re looking for.
Here are two example substitution ratios for common recipes:
| Recipe | Original Amount | Substitution |
|---|---|---|
| Steak au Poivre | 2 tablespoons brined green peppercorns, crushed | 2 tablespoons black peppercorns, crushed OR 1 tablespoon pink peppercorns, crushed |
| Salad Dressing Vinaigrette | 1 teaspoon brined green peppercorns | 1 teaspoon Szechuan peppercorns OR 1/2 teaspoon crushed red pepper flakes |
Conclusion
While green peppercorns have a unique, bright flavor, there are some good stand-ins we can use in cooking. Black peppercorns provide the closest flavor and heat. For milder recipes, go with pink or white peppercorns. To add some fruity, citrus notes, try Szechuan peppercorns or crushed red pepper flakes.
When substituting peppercorns, adjust the amounts to your taste preferences. And consider adding a squirt of lemon juice to complement the green peppercorn’s citrusy tang. With some simple seasoning adjustments, you can still get delicious results without the brined green peppercorns.