Annabelle Breakey
YieldsMakes 4 cups
A great use for the sweet peppers piled up at the farmers' market right now--all of them work in this juicy, tart pickle.

How to Make It

Step 1
1

Pour lime juice, vinegar, salt, and sugar into a medium bowl. Set a strainer over bowl. Finely shred ginger, put in strainer, and press out juice into bowl. Whisk brine to mix.

Step 2
2

Slice jicama 1/4 in. thick and cut slices in halves or quarters. Slice peppers and chile into thin rounds. Add to brine and turn gently to mix.

Step 3
3

Chill at least 1 hour, stirring every now and then so flavors can develop. Serve cold. Keeps, chilled, up to 2 days.

Step 4
4

Note: Nutritional analysis is per 1/4-cup serving.

Ingredients

 1/4 cup lime juice
 3/4 cup distilled white vinegar
 1 1/2 teaspoons kosher salt
 1 tablespoon sugar
  3-in. piece peeled fresh ginger
 1 medium jicama (1 lb.), peeled
 3 small ripe sweet peppers--orange, red, yellow, or a combination, seeded and stemmed
 1 serrano or jalapeño chile, seeded and stemmed

Directions

Step 1
1

Pour lime juice, vinegar, salt, and sugar into a medium bowl. Set a strainer over bowl. Finely shred ginger, put in strainer, and press out juice into bowl. Whisk brine to mix.

Step 2
2

Slice jicama 1/4 in. thick and cut slices in halves or quarters. Slice peppers and chile into thin rounds. Add to brine and turn gently to mix.

Step 3
3

Chill at least 1 hour, stirring every now and then so flavors can develop. Serve cold. Keeps, chilled, up to 2 days.

Step 4
4

Note: Nutritional analysis is per 1/4-cup serving.

Pickled Jicama, Ginger, and Summer Peppers