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Quick Pickling – Jicama


Sauerkraut and anything fermented is all the rage. For a few unarguable reasons. For anything that calls for pickles – I’ll use something fermented in its place. This however, is a much quicker and equally tasty treat that adds flare to whatever you’re going to eat.


equal parts white vinegar (you could probably substitute apple cider vinegar I just haven’t tried it yet) & water
1/4 cup olive oil
2 bay leaves
dash peppercorns
dash mustard seed
1/2 tablespoon sea salt
1 Small chili
2 cloves garlic
1 Medium red or white onion (halved, then quartered then medium sliced)
1 Large jicama (peeled and chopped)



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