Pickled Pepquiño

• 1 punnet Pepquiño®
• 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 Pepquiño® and mix together with the 2 punnets of Mustard Cress. 
• Combine with the pickling liquor and leave to infuse for 1 hour before using.

Recipe: Franck Pontais
Source: Staff Canteen