Brined Peppercorns

Joined Dec 9, 2001
I recently followed a recipe which required green peppercorns in brine as opposed to dried. I used them right out of the jar (drained) but the salty flavor was very strong and it affected the whole sauce (steak au poivre). Should I have rinsed them or soaked them prior to use in order to rid them of the salt? The recipe did not specify.:confused:

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