Pickled Jicama, Ginger, and Summer Peppers

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

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Credit: Annabelle Breakey

Recipe Summary

prep:
25 mins
chill:
1 hr
total:
1 hr 25 mins
Yield:
Makes 4 cups
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

Nutrition Facts

Per Serving:
15 calories; calories from fat 4%; protein 0.3g; fat 0.1g; carbohydrates 3.4g; fiber 1.6g; sodium 38mg.
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