Overnight Fennel And Jicama Pickles With Orange Vegetables Recipes

Ingredients

1/4 c. rice vinegar

2 tsp. kosher salt

1 tsp. sugar

Pinch of saffron

1 1/2 tsp. crushed red pepper

2 tbsp. salt-packed capers

3 juice oranges

1 1/2 c. water

1 small jicama (1 pound)

2 fennel bulbs (3/4 pound each)

Preparation

Step 1In 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.Step 2Drain the pickles and reserve the brine. Arrange the pickles in a shallow bowl, drizzle them with some of the reserved brine and serve.Step 3Make Ahead: The pickles can be refrigerated in the brine for 2 days.Step 4ONE SERVING : Calories 29 kcal, Total Fat 0.1 gm, Saturated Fat 0 gm, Protein 1 gm, Carbohydrates 7 gm