Overnight Fennel and Jicama Pickles with Orange |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Ingredients:
1/4 cup rice vinegar |
2 teaspoons kosher salt |
1 teaspoon sugar |
pinch of saffron, crumbled |
1 1/2 teaspoons crushed red pepper |
2 tablespoons salt-packed capers, rinsed |
3 juice oranges, zest julienned, juice squeezed and strained |
1 1/2 cups water |
1 small jicama (1 pound), peeled and cut into 3-by-1/3-inch matchsticks |
2 fennel bulbs (3/4 pound each)-halved, cored and cut into 1/3-inch-thick wedges |
Directions:
1. In a medium bowl, stir the vinegar with the salt, sugar and saffron until the salt and sugar dissolve. Add the crushed red pepper, capers, orange zest and juice and water. In a deep glass or ceramic bowl, mix the jicama and fennel. Pour the brine over the vegetables. Press a sheet of plastic over the vegetables and top with a heavy pot lid or plate to keep them submerged in the brine. Refrigerate overnight.
2. Drain the pickles and reserve the brine. Arrange the pickles in a shallow bowl, drizzle them with some of the reserved brine and serve.
3. Make Ahead: The pickles can be refrigerated in the brine for 2 days.
4. Notes: one serving Calories 29 kcal, Total Fat 0.1 gm, Saturated Fat 0 gm, Protein 1 gm, Carbohydrates 7 gm
|
|