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
- 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).
- In a small saucepan on medium heat, add the vinegars, honey, salt and pepper. Stir until combined.
- Pour the hot vinegar over the jicama cubes, and add the chili pepper.
- 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.