Overnight Fennel and Jicama Pickles With Orange
Want more from Genius Kitchen?
Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.
Learn More
“Food & Wine, APRIL 2001”
Overnight Fennel and Jicama Pickles With Orange
0 recipe photos
READY IN:20mins |
SERVES:12 |
UNITS:US |
|
Ingredients Nutrition
- 1⁄4 cup rice vinegar
- 2 teaspoons kosher salt
- 1 teaspoon sugar
- 1 pinch saffron, crumbled
- 1 1⁄2 teaspoons crushed red pepper flakes
- 2 tablespoons salt-packed capers, rinsed
- 3 oranges, zest julienned, juice squeezed and strained
- 1 1⁄2 cups water
- 1 small jicama, 1 lb, 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
- 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.
- Drain the pickles and reserve the brine. Arrange the pickles in a shallow bowl, drizzle them with some of the reserved brine and serve.
- Make Ahead: The pickles can be refrigerated in the brine for 2 days.
get the genius kitchen app.
Watch on your iPhone, iPad, Apple TV, Android, Roku, or Fire TV.
Learn More
Overnight Fennel and Jicama Pickles With Orange