Overnight Fennel And Jicama Pickles With Orange

• 1/4 cup rice vinegar
• 2 teaspoons kosher salt
• 1 teaspoon sugar
• Pinch of saffron, crumbled
• 1 1/2 teaspoons crushed red pepper
• 2 tablespoons salt-packed capers, rinsed
• 3 juice oranges, zest julienned, juice squeezed and strained
• 1 1/2 cups water
• 1 small jicama (1 pound), peeled and cut into 3-by-1/3-inch matchsticks
• 2 fennel bulbs (3/4 pound each)-halved, cored and cut into 1/3-inch-thick wedges

1. In a medium bowl, stir the vinegar with the salt, sugar and saffron until the salt and sugar dissolve. Add the crushed red pepper, capers, orange zest and juice and water. In a deep glass or ceramic bowl, mix the jicama and fennel. 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.
2. Drain the pickles and reserve the brine. Arrange the pickles in a shallow bowl, drizzle them with some of the reserved brine and serve.
3. Make Ahead: The pickles can be refrigerated in the brine for 2 days.
4. Notes: one serving Calories 29 kcal, Total Fat 1 gm, Saturated Fat 0 gm, Protein 1 gm, Carbohydrates 7 gm

rice vinegar, kosher salt, sugar, saffron, red pepper, salt, oranges, water, jicama, fennel bulbs

Taken from www.myrecipes.com/recipe/overnight-fennel-jicama-pickles-with-orange (may not work)