Overnight Fennel and Jicama Pickles With Orange |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Food & Wine, APRIL 2001 Ingredients:
1/4 cup rice vinegar |
2 teaspoons kosher salt |
1 teaspoon sugar |
1 pinch saffron, crumbled |
1 1/2 teaspoons crushed red pepper flakes |
2 tablespoons 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 pound each, halved, cored and cut into 1/3-inch-thick wedges |
Directions:
1. In a medium bowl, stir the vinegar with the salt, sugar and saffron until the salt and sugar dissolve.
2. 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.
3. 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.
4. Drain the pickles and reserve the brine. Arrange the pickles in a shallow bowl, drizzle them with some of the reserved brine and serve.
5. Make Ahead: The pickles can be refrigerated in the brine for 2 days.
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