
Ingredients
- 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®
Method
- 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

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