Pickled Pepquiño, The Staff Canteen

Source: The Staff Canteen

Perfectly balanced cold pickled Pepquinos.


  • 1 punnet Pepquino®
  • 1 cup rice wine vinegar 
  • 1.5 cup filtered water
  • 1 cup sugar
  • 1 tbsp salt
  • 2 punnets Mustard Cress
  • Seeds scraped from 1 punnet of Ghoa Cress®

Combine rice wine vinegar, water, Ghoa Cress® seeds, sugar & salt and bring to the boil, leave to cool completely. Halve Pepquino® & mix together with the 2 punnets of Mustard Cress. Combine withe the pickling liquor and leave to infuse for 1 hour before using.

Source: https://www.thestaffcanteen.com/chefs-recipes/Pickled-Pepquino#/


Related recipes

Gastronomical masterpieces

Related products

Say yes to the cress