Active Time
N/A
Total Time
20 MIN
Yield
Serves : 1 quart
© John Kernick

How to Make It

Step 1    

In a medium saucepan, combine all of the ingredients except for the jicama and shiso with 2 cups of water and bring to a simmer over moderate heat, stirring to dissolve the sugar. Cool until lukewarm.


Step 2    

In a large bowl, combine the jicama and shiso with the brine. Let stand at room temperature for 1 hour and serve, or transfer to the refrigerator until ready 
to serve.

Make Ahead

The pickles can be refrigerated in the brine for 3 days.

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