Pickled Jicama

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If you’ve never had jicama, it’s got an interesting texture that’s like that of a crispy apple but neutral in flavor. I’ve sliced it into salads and even slow cooked it until it took on the resemblance of home fries. Recently, I ordered a salad at one of my new favorite eating spots – Craft & Commerce in the Little Italy district of San Diego – and it came with what I guessed was pickled jicama. It was tangy and crunchy and definitely better than regular pickles. I set out to recreate them at home, but my first batch wasn’t great – I used regular pickling spices, and it just wasn’t the same. So last week, while dining at C & C I asked the waitress if she could find out the ingredients for me. She came back with the info from the kitchen: rice wine vinegar, salt, sugar and chilies. I modified it a bit and this is the result.


  • 1 small jicama, cubed
  • 1/2 cup white wine vinegar
  • 1/2 cup white vinegar
  • 1 Tablespoon honey
  • 1 teaspoon sea salt
  • 1/2 teaspoon cracked black pepper
  • 1/2 a jalapeño pepper, minced

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  1. Peel the jicama with a knife and cut into small cubes, and minced the jalapeño (be sure to wash your hands after handling the pepper).
  2. In a small saucepan on medium heat, add the vinegars, honey, salt and pepper. Stir until combined.
  3. Pour the hot vinegar over the jicama cubes, and add the chili pepper.
  4. Pack into a quart-sized mason jar and refrigerate. Tastes best when it has marinated for at least 24 hours but you can make a quick pickle out of it by letting it sit for about 30 minutes.

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8 thoughts on “Pickled Jicama

  1. bayleybakes

    Do you think you could do this with a different kind of vinegar – maybe apple cider vinegar? You might not need the sugar since it has some sweetness, or maybe use some honey?

  2. Be

    I am so excited to find this. I Googled “pickled jicama” and the number one rank was a paleo site! It’s nice to see the real food movement take off!

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