Mission Street Marinated Jicama & Pickled Jalapeno Recipe

Name: Mission Street Marinated Jicama & Pickled Jalapeno
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Jicama; 1 large jicama; 3 tablespoons lime juice; 4 tablespoons nam pla; 1/2 teaspoon sugar; Jalapeno; 1 lb red jalapeno; 1 1/2 cups white vinegar; 1 cup water; 1/2 cup sugar

Servings: persons

1
Slice the skin off of the jicama. Cut jicama into 1/4 inch slices, then 1/4 inch batons.
2
In a large plastic bag, add lime juice, nam pla and sugar. Mix well and then add the jicama cubes.
3
Refrigerate for at least 30 minutes, or even better, overnight.
4
Slice jalapenos into 1/8th thick coins. Add coins to a large storage container.
5
Combine vinegar, water, and sugar in a small saute pan. Bring to a boil.
6
Remove from heat and pour over coins and allow to cool thoroughly. Refrigerate overnight.

119

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Jicama, 1 large jicama, 3 tablespoons lime juice, 4 tablespoons nam pla, and more.

Yes, Mission Street Marinated Jicama & Pickled Jalapeno falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mission Street Marinated Jicama & Pickled Jalapeno

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