Pickled Jicama

Jicama Pickle

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.

Try these other Jicama recipes: Jicama and Green Mango Salad, Jicama with Coconut Milk, or Jicama Sticks with Spices.

Are you after other interesting pickles? Try Daikon Miso Pickles. Pickled Lemons, Pickled Quinces, and Cumquat Pickles.

All of our Jicama recipes are here, and all of the Pickle recipes here. Or take some time to explore our Late Summer recipes.


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.

Jicama Pickle

recipe notes and alternatives
Try this recipe with kohlrabi and large long radishes.

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