- - 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
Pickled Pepquino
Pickled Pepquino
Perfectly balanced cold pickled Pepquinos
Ingredients
Method
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
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
