Overnight Fennel and Jicama Pickles with Orange

• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

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.