- 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
- Bring vinegar, sugar, salt, black peppercorns and chili to a simmer. Stir until salt and sugar are dissolved.
- 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