Marinated Jicama & Pickled Jalapeño

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Preparation info

  • Difficulty

    Easy

  • Makes

    16

    Servings

Appears in

Mission Street Food

Mission Street Food

By Anthony Myint and Karen Leibowitz

Published 2011

  • About

Approximate Cost: $3 For Jicama, $5 for Jalapeño

Ingredients

For the Jicama, You will Need

  • 1 large jicama
  • 3 tablespoons lime juice
  • 4 teaspoons fish sauce
  • pinch of sugar

For the Jalapeños, You will Need

  • 1 pound red jalapeños
  • 1-½ cups light-colored vinegar
  • 1 cup water
  • ½ cup sugar

Method

  1. Slice the skin off the exterior of the jicama.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  2. Cut jicama into ¼" slices, then ¼" batons. Combine with other jicama ingredients.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  3. Refrigerate in a plastic bag for at least 30 minutes, or as long as overnight.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  4. Slice jalapeños into ⅛"-thick coins.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  5. Combine vinegar, water, and sugar. Bring to a boil.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  6. Remove from heat. Pour over jalapeños, and allow to cool thoroughly.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra