Pickled Pepquinos with Daikon and Carrots

by Courtney on July 28, 2011

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What is Pepquino, you may ask? That’s what I thought as saw these tiny vegetables looking like micro watermelons. Freaks of nature or genetically engineered? Pepquinos are a native and ancient species  from South America and marketed and brought to world by the Dutch company Koppert Kress.

Looking like watermelon on the outside, they are green on in the inside and have a sour like cucumber taste. You can pop them in your mouth raw , or pickle them, as I did.I can even imagine a fantastic cucumber like martini.Use your foodie imagination. I wanted to play with sweet and sour with some acidity. Pepquinos Availability is from April to November .

I cant go throughout summer without canning or pickling something and I quickly went to work on the Pequinos. I had some Daikon Radish and rainbow hued carrots , which once in the hot brine gave the liquid a pinkish hue. I love my relish and have been eating it with sandwiches, cheeses, pates, etc. You can process the batch or just refrigerate immediately if you plan to serve and consume within the next few weeks. The Pepquinos will definitely be a conversation starter with your guests.

Pickled Pepquinos with Daikon and Carrots
Author: 
Recipe type: Appetiser
Prep time: 
Cook time: 
Total time: 

 

A pickled relish with the micro fruit Pepquinos.
Ingredients
  • 8 oz Pepquinos
  • 4 rainbow hues carrots , peeled and sliced into rounds
  • 1 yellow onion sliced into rings
  • ½ of a large Daikon Radish, peeled and cut into strips
  • ⅓ cup Kosher Salt
  • Brine solution of 1 part sugar to 2 parts vinegar
  • 2 dried chili peppers per canning jar
  • 1 tablespoon mustard seeds

Instructions
  1. Prep your vegetables .
  2. Wash your Pepquinos.
  3. Peel and slice your carrots, onions and Daikon radish.
  4. In a bowl add your Pepquinos,onions, carrots, Daikon . Add Kosher salt and cover with cold water.Chill overnight or for at least 4 hours.
  5. Drain vegetables.
  6. In a sauce pan heat vinegar and sugar with mustard seeds and dried chilies.Heat until a boiling.
  7. Prep and sanitize your jars (in hot boiling water).
  8. Pack your vegetables in to the jars and put the hot brine over the vegetables. Slide the dried chilies into the jar and add the lids.
  9. From this point you can refrigerate to eat immediatlety or process in a water batch for about 7-10 minutes. Don’t over-process as you want the vegetables to remain crisp.

Notes
You can either process in a hot water batch to put up or refrigerated to consume immediately.Lasts a few weeks refrigerated.

 

 

 

Comments Closed

{ 13 comments }

Elle July 28, 2011 at 10:47 am

Courtney, that looks gorgeous! I absolutely love the colors in this. I’m going ot have to make it a point to look for those!

Peter July 28, 2011 at 12:39 pm

Yep, you stumped me too…never heard nor saw these and yes I would have thought they are little watermelons.

Ed July 28, 2011 at 2:11 pm

Thank you for teaching me something new. Your photos are wonderful!

The Duo Dishes July 29, 2011 at 5:13 pm

How cute are those little guys. Never seen them in the market before, but they’re a fun find. Pickling is a great idea for anything really because you don’t have to fear eating it right away.

the caked crusader August 1, 2011 at 2:26 am

These are so cute! I would spend far too much time holding them up saying, “look – how cute are these?”
Lovely colours in your finished jar of goodies

Bren August 1, 2011 at 4:20 pm

wow, i haven’t had pepquino’s in sooo long. and the last time i had daikon it was so thinly sliced that i didn’t recognize it. i love the pickled jars. perfect for gifts, especially in early fall!

bellini August 2, 2011 at 4:54 am

I always learn something new when I head over to Coco’s kitchen.

Kelly August 4, 2011 at 2:42 pm

I’m a sucker for anything that looks like a miniature something else so these are absolutely adorable. And pickled? Even better.

rebecca August 5, 2011 at 11:31 pm

oh nice pickle and these are new to me

Jenni August 7, 2011 at 6:17 pm

Thanks for introducing me to a new ingredient. Those guys are Too Cute!! And The Beloved loves pickled anything:) I’ll keep my eyes peeled for these guys, Courtney!

Lori Lynn August 8, 2011 at 12:12 pm

Hi Courtney – wow! I love discovering some new on food blogs. I will definitely be on the lookout for these little cuties. Thank you :)
Your pickling recipe sounds great.
Hope you are enjoying your summer.
LL

raquel erecipe August 10, 2011 at 12:04 am

wow pepquino this is new to me…it’s like little water melon it is so interesting.

Calogero November 23, 2011 at 6:44 pm

Oh, I like the carrots very much :-).

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