Easy Pickled Jicama with Jalapeño Lime and Cayenne Pepper
Ingredients
1 Jicama, sliced into thin strips
1 Jalapeno, diced
1-2 Limes, juiced
1/2 Tsp. Cayanne Pepper
1 Pinch Fennel Seed
1/2 T Sea Salt
Water, enough to cover the Jicama in the jar
Preparation
1
1. Combine the salt and water and stir until the salt is completely dissolved. You can heat the water in a saucepan to speed this up.
2
2. Place the Jicama, Jalapeno, Lime Juice, Cayenne Pepper, and Fennel Seed into the jar. Pour over salted water to completely cover the Jicama. Use a weight to keep the Jicama from rising above the surface of the water.
3
3. Cover the lid with a cloth or paper towel and secure with a rubber band. Leave in a warm spot for 1 week, then transfer to the refrigerator.
.
About
This twist on a traditional Mexican snack of Fermented Jicama, Jalapeño, Lime, Cayenne and Fennel Seed is a great spicy condiment to eat with Salads.
Other Names:
Jicama, Pickles, Pickled Jicama,
Yield:
1 16oz Jar
Added:
Monday, February 8, 2016 - 2:42pm
