Pickled Jicama, Ginger, and Summer Peppers |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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A great use for the sweet peppers piled up at the farmers' market right now-all of them work in this juicy, tart pickle. 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:
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.
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.
3. Chill at least 1 hour, stirring every now and then so flavors can develop. Serve cold. Keeps, chilled, up to 2 days.
4. Note: Nutritional analysis is per 1/4-cup serving.
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