Pickled Jicama, Ginger, and Summer Peppers

Annabelle Breakey

A great use for the sweet peppers piled up at the farmers' market right now--all of them work in this juicy, tart pickle.

Yield: Makes 4 cups
Recipe from Sunset

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Recipe Time

Prep Time:
Chill: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 15
  • Calories from fat: 4%
  • Protein: 0.3g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 3.4g
  • Fiber: 1.6g
  • Sodium: 38mg
  • Cholesterol: 0.0mg


  • 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


  1. 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. 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. 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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