© Denzil Green
Green Peppercorns come from the same vines as do Black Peppercorns, but they are picked before they mature, giving them a cleaner flavour.
You can get pickled Green Peppercorns in jars, which are quite expensive, that are used in Thai cooking. You can also get them dried, which you use in a peppermill as you would regular Black Peppercorns.
If you need to substitute for pickled Green Peppercorns, which are salty owing to the brine they are pickled in, use Capers. If a recipe writer calls for ground Green Pepper, then just give them whatever buggery kind of pepper you have on hand, and they’ll have to be satisfied.