Pickled Pepper Kernels: A Hidden Mediterranean Gem Growing Wild in Southern California

We were delighted to discover an abundance of Spanish pepper trees growing throughout the San Jacinto Valley — lining country roads and flourishing in local parks all across the Inland Empire. These elegant trees, with their delicate weeping branches and clusters of bright berries, are not only ornamental but also yield a surprisingly useful spice: pepper kernels.

Red peppercorns come from the Schinus molle.

Often mistaken for decorative berries, these pink to red peppercorns come from the Schinus molle, commonly known as the Peruvian or California pepper tree — though their widespread use and heritage are closely tied to Spanish and Mediterranean cuisines. Historically, they’ve been used as a spice alternative in areas where traditional black pepper (Piper nigrum) was hard to come by.

When ripe, the pink and red kernels can be dried and gently ground. They offer a sweet, mildly peppery flavor — far less pungent than black pepper but beautifully aromatic. However, it’s the green, unripe pepper kernels that shine when it comes to pickling.

Pickling California Pepper Kernels

The green, tender kernels are best preserved in white wine vinegar, which enhances their bright, citrusy, and slightly peppery flavor. Once pickled, these kernels become a tangy and complex condiment, perfect for:

• Tossing into salads for a briny, peppery bite

• Serving with cured meats and cheeses as part of a charcuterie board

• Layering into sandwiches or wraps for extra zing

• Accompanying grilled fish or roasted vegetables

• Adding to pasta or grain bowls as a finishing touch

Their pickled form offers a unique flavor — somewhere between capers, pink peppercorns, and lightly brined olives — making them a fantastic and underappreciated Mediterranean-style garnish.

Health Benefits

Tahy are commonly known as the Peruvian or California pepper tree.

Beyond their culinary appeal, these pepper kernels also offer wellness perks. They naturally stimulate thermogenesis — the process of heat production in the body — which may help with metabolism and fat burning. Additionally, they:

• Help boost the immune system with their mild antibacterial properties

• May assist in improving digestion

• Contain flavonoids and antioxidants

• Fit well into many weight loss and anti-inflammatory diets

A Forager’s Delight

The Schinus molle trees are hardy and drought-resistant — a legacy of their South American origin — and have naturalized beautifully in California.

If you're foraging for pepper kernels, look for trees in early to mid-fall when berries begin to turn from green to blush pink.

Always harvest responsibly, and be sure you're collecting from pesticide-free zones.

🌿 Pickled Green Pepper Kernels

A bright, tangy condiment inspired by Mediterranean and Spanish traditions.

🕒 Prep Time: 15 minutes

🕒 Pickling Time: 3–7 days (flavor deepens over time)

🍽️ Makes: 1 pint jar

🧂 Ingredients

• 1 cup fresh green pepper kernels (from Schinus molle)

• 1 cup white wine vinegar (or champagne vinegar)

• 1/2 cup filtered water

• 1 tsp sea salt (non-iodized)

• 1/2 tsp raw honey or monk fruit (optional, for mild sweetness)

• 2 cloves garlic, lightly smashed

• 1 small bay leaf

• Optional: a few whole coriander seeds or mustard seeds

🥣 Instructions

1. Clean the kernels:

   Rinse the green pepper kernels thoroughly and remove any stems or leaves. Pat them dry with a clean towel.

2. Sterilize the jar:

   Rinse your pint-size glass jar and lid with boiling water, or wash in a dishwasher on high heat. Let dry.

3. Prepare the brine:

   In a small saucepan, combine the vinegar, water, salt, and sweetener (if using). Bring to a gentle simmer, stirring until salt dissolves. Remove from heat.

4. Pack the jar:

   Place the garlic, bay leaf, and any optional spices in the bottom of the jar. Add the pepper kernels, filling the jar but leaving a little headspace.

5. Add the brine:

   Pour the hot brine over the kernels, making sure they are completely submerged. Tap the jar lightly to release any air bubbles.

6. Seal & cool:

   Screw the lid on loosely and let the jar cool to room temperature on the counter.

7. Refrigerate:

   Once cooled, seal tightly and refrigerate. Let the flavors develop for at least 3 days, though they’re best after a week. Keeps for up to 2 months in the fridge.

🌟 Serving Ideas

• Add to Greek salads or quinoa bowls

• Sprinkle over goat cheese toasts

• Use as a garnish for seafood or roasted chicken

• Mix into egg salad or tuna salad for a tangy twist