Quick pickled jicama

Quick pickled jicama
Yield: 1 jar

Quick pickled jicama

Jicama is a funny looking root vegetable. They are commonly eaten raw and have a lovely crunchy texture and mild flavor. This quick refrigerator pickle is an easy introduction to this unusual vegetable. It will keep up to three weeks in the fridge. The outside skin is quite tough, so you might find it easier to peel with a paring knife - just be very careful.


  • 1 ½ cups white vinegar
  • 1/2 cup sugar
  • 3 Tbsp kosher sale
  • 1 tsp black peppercorns
  • 1 dried (or fresh) red bird chili
  • 1 jicama, peeled and cubed


  1. Bring vinegar, sugar, salt, black peppercorns and chili to a simmer. Stir until salt and sugar are dissolved.
  2. Place cubed jicama in a clean jar, then pour over boiling vinegar and seal with a lid. Let sit overnight in the fridge before serving, then keep in the fridge for up to 3 weeks.


Bring to a simmer until salt and sugar are dissolved

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