Pickled Pepquiño

Source: Franck Pontais

Perfectly balanced cold pickled Pepquiños.


  • 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


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