Mission Street Marinated Jicama & Pickled Jalapeno
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
16
ingredients
-
Jicama
- 1 large jicama
- 44.37 ml lime juice
- 59.16 ml nam pla
- 2.46 ml sugar
-
Jalapeno
- 453.59 g red jalapeno
- 354.88 ml white vinegar
- 236.59 ml water
- 118.29 ml sugar
directions
- Slice the skin off of the jicama. Cut jicama into 1/4 inch slices, then 1/4 inch batons.
- In a large plastic bag, add lime juice, nam pla and sugar. Mix well and then add the jicama cubes.
- Refrigerate for at least 30 minutes, or even better, overnight.
- Slice jalapenos into 1/8th thick coins. Add coins to a large storage container.
- Combine vinegar, water, and sugar in a small saute pan. Bring to a boil.
- Remove from heat and pour over coins and allow to cool thoroughly. Refrigerate overnight.
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