The present invention relates to the improvement in the existing process of curing and packaging of Green peppercorns in brine by the application of Hurdle Technology and vacuum packing. The invention enables the food processor to produce Green peppercorn in brine with softer texture and brighter colour with waxy layer intact. Further, the invented process enable the food processor to replace bulky and heavy packages used in the conventional process with lighter, less bulky and easy to handle packages. As there is no requirement of addition of surplus brine in the package in the invented process the buyers are not faced with the problem of disposing the surplus brine after using the berries for further use. The advantages of using the invented process are substantial reduction in the costs of packaging material and labour and transportation, besides the efforts required in the disposal of HDPE barrels and jerry cans. The invented process consists of pre-brining of fresh peppercorns followed by cooking under pressure for specified period of time. The pre-brined and cooked berries are then semi- cured by acidified brine for specified period of time. The semi-cured berries are cleaned of broken, black berries and pin heads, if any. The cleaned berries are finally cured by acidified brine solution for specified period of time. The fully cured berries are vacuum packed in nylon/vinyl alcohol pouches into blocks of JO kg weight.
