Pickled Pepquino

Koppert Cress

Koppert Cress

Standard Supplier 29th May 2019
Koppert Cress

Koppert Cress

Standard Supplier

Pickled Pepquino

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

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