Jicama is not a cheap vegetable, but boy it is good, and one Jicama will often make 2 or 3 dishes. A couple of salads for example. Or just eat it on its own with salt and lime juice.
The jicama I picked up today from the local Asian Grocery is young and beautiful. It must be the beginning of the Jicama season. Never choose one that is wrinkled, damaged, with mouldy or sunken spots. Ewk!
This recipe is a quickish pickle that will sit in the fridge easily for a week or more. So just adjust the recipe to the amount that you think you will eat in that time.
Quickly Pickled Jicama
1 kg jicama, peeled and sliced into largish slivers. Or cut them larger – 2cm x 4cm x 0.5cm.
2 tspns pickling salt
1 cup rice vinegar
1 cup water
1 tspn coriander seeds, crushed
1 fresh green chilli
4 thin slices ginger
3 Tblspn sugar
In a bowl, toss the jicama with the salt and leave it to stand for an hour. Drain well, and pack the jicama into a quart jar.
Remove the seeds from the chilli and slice thinly.
Bring all of the other ingredients to the boil in a saucepan, including the chilli, stirring to dissolve the sugar. Pour the hot liquid over the jicama in the jar.
Screw the lid on the jar and allow to cool. Leave in the fridge for at least 1 day before using.
It will keep in the fridge for up to a week, perhaps longer.
recipe notes and alternatives
Try this recipe with kohlrabi and large long radishes.