Mission Street Marinated Jicama & Pickled Jalapeno

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READY IN: 20mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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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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