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Hot and Crisp Jicama Sticks

Monday, 26 May 2008

Description

These pickled jicama sticks are easy to prepare and the basic recipe can be used for a variety of tender cooked vegetables such as green beans, carrots, and asparagus. They can be eaten as early as 24 hours after marinating, and they will keep for up to 3 weeks in the refrigerator.

NOTE: This recipe requires advance preparation.

Ingredients

At a glance

Cuisine

Mexican

Heat Level

Chile

Piquin

Meal/Course

Appetizer/Hors d'oeuvre

Side Dish

Makes

1 pint

3/4 pound jicama, cut in sticks
3 to 4 dried red chiles, such as piquins or cayennes
2 cloves garlic, whole
½ small red onion, thinly sliced
3/4 cup chile-infused vinegar
1/3 cup sugar

Methods/steps

Pack the jicama sticks vertically in a pint jar. As you are placing the sticks, put in the chiles, garlic, and onion slices.

Combine the vinegar and sugar in a saucepan and bring to a boil. Stir to dissolve the sugar and immediately pour over the vegetables. Save any extra marinade. Cover and gently tap the jar to release any air bubbles. Refrigerate overnight. Periodically check to make sure the sticks are still covered with the liquid, add the reserved marinade as needed.

Serve chilled, 24 hours or up to 3 weeks after marinating.

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