Pickled green pepper

What would be a dark or green pepper sauce to freshly roasted meat without green pepper in brine? That's right, pretty boring! Because it gives sauces, dressings and marinades that spicy freshness. And here's a little insider tip: Due to its mild spiciness, green pepper also goes well with exotic and sweet fruits such as pineapple, mango or fresh strawberries.

Would you have known? Green pepper, or rather its production, is an invention of the 20th century. Before that, European cuisine preferred to use ripe or fermented and dried fruits of the pepper. Green unripe fruits are cooked directly after harvest, freeze-dried or - as in the case of our gourmet pepper - pickled.