Pickled Jicama, Ginger, and Summer Peppers
Annabelle Breakey
A great use for the sweet peppers piled up at the farmers' market right now--all of them work in this juicy, tart pickle.
How to Make It
Step 1
1
Pour lime juice, vinegar, salt, and sugar into a medium bowl. Set a strainer over bowl. Finely shred ginger, put in strainer, and press out juice into bowl. Whisk brine to mix.
Step 2
2
Slice jicama 1/4 in. thick and cut slices in halves or quarters. Slice peppers and chile into thin rounds. Add to brine and turn gently to mix.
Step 3
3
Chill at least 1 hour, stirring every now and then so flavors can develop. Serve cold. Keeps, chilled, up to 2 days.
Step 4
4
Note: Nutritional analysis is per 1/4-cup serving.
Ingredients
1/4 cup lime juice
3/4 cup distilled white vinegar
1 1/2 teaspoons kosher salt
1 tablespoon sugar
3-in. piece peeled fresh ginger
1 medium jicama (1 lb.), peeled
3 small ripe sweet peppers--orange, red, yellow, or a combination, seeded and stemmed
1 serrano or jalapeño chile, seeded and stemmed
Directions
Step 1
1
Pour lime juice, vinegar, salt, and sugar into a medium bowl. Set a strainer over bowl. Finely shred ginger, put in strainer, and press out juice into bowl. Whisk brine to mix.
Step 2
2
Slice jicama 1/4 in. thick and cut slices in halves or quarters. Slice peppers and chile into thin rounds. Add to brine and turn gently to mix.
Step 3
3
Chill at least 1 hour, stirring every now and then so flavors can develop. Serve cold. Keeps, chilled, up to 2 days.
Step 4
4
Note: Nutritional analysis is per 1/4-cup serving.
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