Mission Street Marinated Jicama and Pickled Jalapeno

Time

Prep 15 min · Cook 5 min · 20 min total

Difficulty

easy

1. 1

   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.

2. 2

   Refrigerate for at least 30 minutes, or even better, overnight. Slice jalapenos into 1/8th thick coins. Add coins to a large storage container.

   30 min
3. 3

   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.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.