Pickled Jicama, Ginger, And Summer Peppers

• 1/4 cup lime juice
• 3/4 cup distilled white vinegar
• 1 1/2 teaspoons kosher salt
• 1 tablespoon sugar
• 3-in. piece peeled fresh ginger
• 1 medium jicama (1 lb.), peeled
• 3 small ripe sweet peppers--orange, red, yellow, or a combination, seeded and stemmed
• 1 serrano or jalapeno chile, seeded and stemmed

1. Pour lime juice, vinegar, salt, and sugar into a medium bowl. Set a strainer over bowl. Finely shred ginger, put in strainer, and press out juice into bowl. Whisk brine to mix.
2. Slice jicama 1/4 in. thick and cut slices in halves or quarters. Slice peppers and chile into thin rounds. Add to brine and turn gently to mix.
3. Chill at least 1 hour, stirring every now and then so flavors can develop. Serve cold. Keeps, chilled, up to 2 days.
4. Note: Nutritional analysis is per 1/4-cup serving.

lime juice, white vinegar, kosher salt, sugar, fresh ginger, jicama, sweet peppers, serrano

Taken from www.myrecipes.com/recipe/pickled-jicama-ginger-summer-peppers (may not work)