Add the peppercorns to a food processor and blitz them for a few seconds. You can alternatively mash them in a mortar and pestle or use a pepper grinder. This to maximise the surface area of the peppercorn that is exposed to the alcohol.

Add the peppercorns to a clean glass jar. Fill the jar ½ full.

Cover them in alcohol completely. Add a tight lid and shake the jar to make sure everything is completely covered. 

Date and label the jar. Set it in a cool, dark place away from direct sunlight for 6-8 weeks. You can leave them for less time, but the flavour and medicinal benefits will not be as strong.

After 6-8 weeks, use cheesecloth or a coffee filter to strain off the peppercorns from the liquid. The easiest way I’ve found to do this is to use cheesecloth to filter off the large chunks and then use a coffee filter to filter off the small bits of peppercorn. It’s worth spending a bit of time straining off the tincture and making sure all of the peppercorns have been removed.

Use a funnel to bottle the liquid extract. Date and label the black pepper tincture and store it in a cool place (room temperature is fine) away from sunlight. It’s ready to use!