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Overnight Fennel and Jicama Pickles with Orange
© Sara Forte

Overnight Fennel and Jicama Pickles with Orange

  • SERVINGS: 12

  1. 1/4 cup rice vinegar
  2. 2 teaspoons kosher salt
  3. 1 teaspoon sugar
  4. Pinch of saffron, crumbled
  5. 1 1/2 teaspoons crushed red pepper
  6. 2 tablespoons salt-packed capers, rinsed
  7. 3 juice oranges, zest julienned, juice squeezed and strained
  8. 1 1/2 cups water
  9. 1 small jicama (1 pound), peeled and cut into 3-by-1/3-inch matchsticks
  10. 2 fennel bulbs (3/4 pound each)—halved, cored and cut into 1/3-inch-thick wedges
  1. In a medium bowl, stir the vinegar with the salt, sugar and saffron until the salt and sugar dissolve. Add the crushed red pepper, capers, orange zest and juice and water. In a deep glass or ceramic bowl, mix the jicama and fennel. Pour the brine over the vegetables. Press a sheet of plastic over the vegetables and top with a heavy pot lid or plate to keep them submerged in the brine. Refrigerate overnight.
  2. Drain the pickles and reserve the brine. Arrange the pickles in a shallow bowl, drizzle them with some of the reserved brine and serve.
Make Ahead The pickles can be refrigerated in the brine for 2 days. Notes One Serving Calories 29 kcal, Total Fat 0.1 gm, Saturated Fat 0 gm, Protein 1 gm, Carbohydrates 7 gm.
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