Easy Pickled Jicama with Jalapeño Lime Juice and Cayenne Pepper

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.