Overnight Fennel and Jicama Pickles with Orange

Name: Overnight Fennel and Jicama Pickles with Orange
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons crushed red pepper; 680 grams fennel bulbs each)-halved, cored and cut into 1/3-inch-thick wedges; 454 grams small jicama , peeled and cut into 3-by-1/3-inch matchsticks; 3 juice oranges, zest julienned, juice squeezed and strained; 2 teaspoons kosher salt; 59 milliliters rice vinegar; 1 pinch Pinch of saffron, crumbled; 2 Tbsps salt-packed capers, rinsed; 1 teaspoon sugar; 355 milliliters water

Need a gluten free, dairy free, and pescatarian side dish? Overnight Fennel and Jicama Pickles with Orange could be an amazing recipe to try. One portion of this dish contains approximately 1g of protein, 0g of fat, and a total of 44 calories. This recipe serves 12. Head to the store and pick up pepper, saffron, jicama, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a medium bowl, stir the vinegar with the salt, sugar and saffron until the salt and sugar dissolve.

Ingredients you will need

Saffron

Vinegar

Sugar

Salt

Equipment you will use

Bowl

Add the crushed red pepper, capers, orange zest and juice and water. In a deep glass or ceramic bowl, mix the jicama and fennel.

Ingredients you will need

Red Pepper Flakes

Orange Zest

Capers

Fennel

Jicama

Juice

Water

Equipment you will use

Bowl

Pour the brine over the vegetables. Press a sheet of plastic over the vegetables and top with a heavy pot lid or plate to keep them submerged in the brine. Refrigerate overnight.

Ingredients you will need

Vegetable