Easy Pickled Jicama with Jalapeño Lime and Cayenne Pepper
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
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. 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. 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.
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.
Jicama, Pickles, Pickled Jicama,
1 16oz Jar
Monday, February 8, 2016 - 2:42pm