RCP and Recipe Challenge: Pickled Peppercorns

[Jenise]

My friend Victor stumbled across this recipe in an old issue of Art Culinaire. He didn't say what context it was in/served with, only that he made the recipe, loved the sweet and tangy result, and was now brainstorming a way to use it. In other words, it's a condiment in search of a dish and I think that's just the right predicament for another FLDG Recipe Challenge.

The recipe itself is quite simple. Just five ingredients and a one-liner cooking instruction. It's so simple that there are a million ways you can make it your own. But what we're looking for is an end use, a final dish, one you'd call "_____ with Pickled Peppercorns" or "______ with Pickled Peppercorn Sauce". There are no other rules: your dish doesn't have to be a main course, and your Pickled Peppercorns aren't limited to the ingredients or methodology below.
Have fun, and report back. Post pictures if you can.

Here's the recipe.

PICKLED PEPPERCORNS

1/2 c champagne vinegar
1/2 c white wine
1 c water
1/2 c black peppercorns
1/2 c sugar

Bring the above ingredients to a simmer and cook until the peppercorns have softened. Drain and use for garnish.

Jenise,

What about Thai pickled green peppercorns? Do they count?

-Paul W.

[Jenise]

If you want them to...wait, are they already pickled?

Yes, they come already pickled in vinegar.

Where are you going to find fresh green peppercorns in the Americas?

-Paul W.

I would put it to you that the black peppercorns soaked in vinegar are, in fact, an attempt to ape genuine pickled green peppercorns, which are themselves a substitute for fresh green peppercorns off the pepper vine (unobtainable outside South Asia).

-Paul W.