A great use for the sweet peppers piled up at the farmers' market right now--all of them work in this juicy, tart pickle.
Sunset JULY 2011
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.
Note: Nutritional analysis is per 1/4-cup serving.
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