Having trouble finding green peppercorns!

I need some green peppercorns in brine (like 1/2 cup) and I can't even find plain old green pepper corns! Any recommendations for a substitute?

Penseys' has 'em.

As Carl said, Penzey's. If there isn't a store near you (or Savory; they have them too), and you can't wait for shipping, white will sort of work, especially if you add a bit of dried parsley for the color.

I'm not sure dry white peppercorns would work that well for green/brined. I'd use capers with a dusting of pepper.

Amazon carries them, in brine and otherwise.

[Jenise]

John, adding to the Penzey's noise here. If you're following a recipe that calls for green peppercorns, then get the dry green ones from Penzey's and simply reconstitute them in a water-salt-vinegar solution. But I would suggest that the brined ones are possibly being called for because they don't need hydration and green peppercorns aren't a supermarket staple where peppercorns in brine are. It's probably an availability issue, not a preference IOW.

But by all means buy the dried peppercorns, they're quite useful. I made some beans the other day (from dry) and threw a small handful of green peppercorns into the pot along with thyme and orange peel. The appearance of one of those peppercorns in any bite was a small thrill to get. They soften up a bit and become quite pleasant. The ones in brine are usually in the grocery store in the department where all the small pickled things are, Reese's is one brand I recall buying before I switched permanently to dried.

Dried peppercorns aren't a good substitute for green. Imported Thai green peppercorns in brine can be found here, at importfood.com: http://importfood.com/gpbk1601.html .

One note of caution: green peppercorns rapidly turn black when exposed to oxygen. This happened to all of the rest of them in the jar in the fridge. It doesn't affect the flavor, fortunately. When I open the next jar, I'm going to put a teaspoon of ascorbic acid in the jar.

-Paul W.