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Slideshow: Pickled Vegetables 

Grace Parisi
April 2001

Gallery

Credit: © Sara Forte

Recipe Summary

Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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