Recipe

Overnight Fennel And Jicama Pickles With Orange Recipe

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Ingredients

Directions

Step #1 In a medium bowl, stir the vinegar with the salt, sugar & saffron until the salt & sugar dissolve.
Step #2 Add the crushed red pepper, capers, orange zest & juice & water.
Step #3 In a deep glass or ceramic bowl, mix the jicama & fennel.
Step #4 Pour the brine over the vegetables.
Step #5 Press a sheet of plastic over the vegetables & top this with a heavy pot lid or plate to keep them submerged in the brine.
Step #6 Refrigerate overnight.
Step #7 Drain the pickles & reserve the brine.
Step #8 Arrange the pickles in a shallow bowl, drizzle them with some of the reserved brine & serve.
Step #9 Make Ahead: The pickles can be put in the fridged in the brine for 2 days.
Step #10 Notes: one serving Calories 29 kcal, Total Fat 0.
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