- - 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
Built by Chefs. Powered by You.
For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
![Scallop- Staff Canteen (4)[40].jpeg](http://s3-eu-west-1.amazonaws.com/tscsmallimages/2026/05/22/6624694d8b62b266067743d0/1779447353-77136a103639bc4c28-45146437.jpeg)
