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!
Week 24: Pickled Jicama
