Week 24: Pickled Jicama

Simple recipe, simple post. Some of the last few recipes have required a little more prep (beets, zucchini, fennel) so back to the basics with this one. Make brine, chop produce, fill jars and you’re done. Next time I would maybe try with lime juice to reflect the only other way I’ve ever had jicama (raw with lime and Tajín) but these are great as is, with a little spice and a lot of crunch!

Pickled Jicama Recipe

Makes 2 pints

Funky-looking veggie

  • 1 cup water
  • 1 cup rice vinegar
  • 1 tbsp kosher salt
  • 1 tsp coriander seeds
  • 1 jalapeño
  • 1 pound jicama (probably will only use about half of 1 large jicama, double the rest of the recipe to make 2 quarts and use a full jicama)



  • Bring the water, vinegar, salt and coriander seeds to a boil until salt is fully dissolved. Set aside to cool.


  • Trim and chop the jicama into bite-sized pieces. Slice and de-seed jalapeño.


  • Place jicama pieces and jalapeño rings into jars.


  • Pour brine, including coriander seeds, over the contents of the jar.


  • Recommended use: refrigerate jars; these are definitely better cold. Should be ready within just a couple of days.

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