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

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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.
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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.
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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.
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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

Creator:

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