Quick Pickled Jicama
Sometimes, you want something that gets your juices going and refreshes your system. That's this! It's a quick pickle, so it's more like a marinade than a pickle. But it's ready in a snap and you have to eat it quickly, too.
Quick Pickled Jicama
Ingredients:
1 medium sized jicama, peeled and cut into thin sticks
1 large carrot, peeled and sliced or julienned (optional)
6-8 thinly sliced, quarter sized rounds of fresh ginger
1 cup rice vinegar (preferably brown rice vinegar for the most benefits)
2 cups warm filtered water
2 Tbsp pure maple syrup
juice of one lime
1 1/2 tsp of finely ground pink himalayan salt or sea salt
Directions: Mix water, lime juice, vinegar, maple syrup and salt together until salt and syrup are dissolved. Pack veggies in a large quart jar or 2 pint jars. Pour the vinegar mixture over them, cover and allow the veggies to soak up the flavors for about an hour in the fridge before eating. Store in the fridge, and eat within 3 days.
