How to Make Pickled Jicama: A Refreshing Twist on a Crunchy Snack

Jicama, often called the Mexican turnip or yam bean, is a root vegetable with a delightful crunch and subtly sweet flavor. While enjoyable raw, pickling jicama elevates its natural goodness, creating a tangy, vibrant treat that’s perfect as a snack, side dish, or topping for tacos and salads. This recipe will guide you through How To Make Pickled Jicama that’s incredibly easy and bursting with fresh flavors.

Gather Your Ingredients:

To make this simple and refreshing pickled jicama, you’ll need:

• 1 medium jicama (about 1 pound)
• 1 cup white vinegar
• 1/2 cup water
• 1/4 cup sugar
• 2 tablespoons salt
• 1 teaspoon black peppercorns
• 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
• 1 small red onion, thinly sliced
• 2 cloves garlic, smashed
• 1 bay leaf

Ingredient Substitutions:

• Vinegar: While white vinegar offers a clean taste, you can experiment with apple cider vinegar for a milder sweetness or rice vinegar for a slightly sweeter and more delicate flavor.
• Sugar: Adjust the sugar quantity to your preference. For a tarter pickle, reduce the sugar to 2 tablespoons.

Tools of the Trade:

• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Saucepan
• Jar (16-ounce capacity or larger)

Pickled Jicama in a Jar

Let’s Get Pickling!

1. Prep the Jicama: Peel the jicama and cut it into matchsticks or thin slices. The thinner you cut it, the quicker it will pickle.

2. Create the Brine: In a saucepan, combine the vinegar, water, sugar, salt, peppercorns, red pepper flakes (if using), and bay leaf. Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve completely.

3. Layer and Pour: In your clean jar, layer the jicama, red onion slices, and smashed garlic cloves. Pour the hot brine over the jicama mixture, ensuring it’s fully submerged.

4. Cool and Refrigerate: Allow the jar to cool to room temperature before sealing it tightly with a lid. Refrigerate for at least 24 hours to allow the flavors to meld and the jicama to become delightfully tangy.

Preparing Pickled Jicama

Tips for Pickling Perfection:

• Taste and Adjust: For a more intense flavor, allow the pickled jicama to sit in the refrigerator for up to a week. Taste it every day or two and adjust the brine (add more vinegar for tartness, sugar for sweetness) to your liking.
• Storage: Your pickled jicama will last up to 2 weeks in the refrigerator.
• Get Creative: Feel free to experiment with other herbs and spices! A sprig of dill, a few coriander seeds, or a pinch of mustard seeds can add intriguing dimensions to your pickled jicama.

Serving Suggestions:

• Snack Attack: These tangy jicama sticks are delicious on their own as a refreshing snack.
• Taco Topper: Add a vibrant crunch to your favorite tacos. For a delicious vegetarian option, check out our recipe for Vegan Banh Mi.
• Salad Sensations: Toss a handful of pickled jicama into your salads for a burst of flavor and texture.
• Side Dish Delight: Serve as a unique and zesty accompaniment to grilled meats, fish, or rice dishes.

FAQs About Pickled Jicama:

• Can I use a different type of vinegar? Absolutely! White vinegar offers a clean taste, but you can experiment with apple cider vinegar for mild sweetness or rice vinegar for a slightly sweeter and more delicate flavor.
• How long does pickled jicama last? When stored properly in an airtight container in the refrigerator, pickled jicama can last for up to two weeks.

Making pickled jicama is incredibly rewarding, and the results are simply delicious! So, grab some jicama and give it a try! You’ll have a tangy, crunchy, and healthy treat that will brighten any meal or snack time. Be sure to share your pickled jicama creations with us in the comments below! We’d love to hear about your pickling adventures.