Easy Pickled Jicama with Jalapeño Lime and Cayenne Pepper
By: maren epstein
Published: Monday, February 8, 2016 - 2:42pm

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.