The Pioneer Woman Tasty Kitchen
Profile Photo

Easy Pickled Jicama with Jalapeño Lime Juice and Cayenne Pepper

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

15
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Jicama is a Mexican vegetable that is traditionally enjoyed with a hit of lime juice and cayenne pepper.

I liked this dish so much when it was first introduced to me so I figured it would be great as a fermented salad. Lo and behold, it was!

This recipe is easy to make, delicious and incredibly healthy for your digestive system. Add it to your salad!

Ingredients

  • ½ teaspoons Sea Salt
  • 2 cups Water
  • 1 whole Jicama, Sliced Into Thin Strips
  • 1 whole Jalapeno, Diced
  • 2 whole Limes, Juiced
  • ½ teaspoons Cayanne Pepper
  • 1 pinch Fennel Seed

Preparation

Combine salt and water and stir until salt is completely dissolved. You can heat the water in a saucepan to speed this up.

Place the remaining ingredients into a jar. Pour over salted water to completely cover the jicama. Use a pickle weight or heavy object to keep the jicama from rising above the surface of the water.

Cover the lid with cloth or paper towel and secure with a rubber band. Leave in a warm spot for 1 week, then transfer to the refrigerator.

Notes:
1. The salt water is anti-microbial and prevents the food from souring while it is fermenting. Anything that floats above the salt water is going to be prone to spoilage.
2. Some mold may form on the jicama closest to the surface of the jar. That’s okay, just scoop it off. The jicama underneath is safe to eat. The jicama will become more sour as you allow it to ferment. Check it every so often. Once the jicama has reached a level of sourness that you like, place it in the fridge to halt the fermentation process.

The Jicama will stay fresh for about 1 month maybe longer.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Mom’s Homemade Salsa
Profile Photo by Chanda | My Farmhouse Table in Canning
Mom's Homemade Salsa with Fresh Tomatoes is an easy canned salsa...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 9 Level: Intermediate


Grandma’s Dill Pickles
Profile Photo by Jennifer Locklin in Canning
Our family's favorite dill pickles! Packed with garlic and fresh dill,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 36 Level: Easy


Pickling with Lemon Juice
Profile Photo by Sadia Malik in Canning
Vinegar-free sweet dill pickles with lemon juice.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Rustic Quince Apple Jam
Profile Photo by Kate Ireland | peck of pickles in Canning
Rustic quince apple jam uses quinces with the skins on to...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Black Cherry Jam with Pepper
Profile Photo by Penelope in Canning
From sweet, firm and juicy cherries. Add some pepper and make...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy