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Overnight Fennel and Jicama Pickles With Orange Recipe

Overnight Fennel and Jicama Pickles With Orange Recipe

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Overnight Fennel and Jicama Pickles With Orange

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Ingredients

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Ingredients:

Serving

1/4 cup rice vinegar
2 tsp kosher salt
1 tsp sugar
1 pinch saffron, crumbled
1 1/2 tsp crushed red pepper flakes
2 tbsp salt-packed capers, rinsed
3 oranges , zest julienned, juice squeezed and strained
1 1/2 cups water
1 small jicama, 1 lb, peeled and cut into 3-by-1/3-inch matchsticks
2 fennel bulbs, 3/4 lb each, halved, cored and cut into 1/3-inch-thick wedges

Directions:

In a medium bowl, stir the vinegar with the salt, sugar and saffron until the salt and sugar dissolve.
Add the crushed red pepper, capers, orange zest and juice and water. In a deep glass or ceramic bowl, mix the jicama and fennel. Pour the brine over the vegetables.
Press a sheet of plastic over the vegetables and top with a heavy pot lid or plate to keep them submerged in the brine. Refrigerate overnight.
Drain the pickles and reserve the brine. Arrange the pickles in a shallow bowl, drizzle them with some of the reserved brine and serve.
Make Ahead: The pickles can be refrigerated in the brine for 2 days.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	46.79 Kcal (196 kJ)
Calories from fat	0.01 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	655.76mg	27%
Potassium	267.54mg	6%
Total Carbs	10.19g	3%
Sugars	3.78g	15%
Dietary Fiber	3.35g	13%
Protein	1.03g	2%
Vitamin C	28.6mg	48%
Iron	0.7mg	4%
Calcium	38.9mg	4%

Amount Per 100 g
Calories	33.27 Kcal (139 kJ)
Calories from fat	0.01 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	466.37mg	27%
Potassium	190.27mg	6%
Total Carbs	7.25g	3%
Sugars	2.69g	15%
Dietary Fiber	2.39g	13%
Protein	0.73g	2%
Vitamin C	20.4mg	48%
Iron	0.5mg	4%
Calcium	27.6mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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