Mission Street Marinated Jicama Pickled Jalapeno Food

MISSION STREET MARINATED JICAMA & PICKLED JALAPENO

Steps:

• Slice the skin off of the jicama. Cut jicama into 1/4 inch slices, then 1/4 inch batons.
• In a large plastic bag, add lime juice, nam pla and sugar. Mix well and then add the jicama cubes.
• Refrigerate for at least 30 minutes, or even better, overnight.
• Slice jalapenos into 1/8th thick coins. Add coins to a large storage container.
• Combine vinegar, water, and sugar in a small saute pan. Bring to a boil.
• Remove from heat and pour over coins and allow to cool thoroughly. Refrigerate overnight.

MARINATED JICAMA APPETIZER

Steps:

• Cut jicama slices into desired shapes, using cookie cutters.
• Arrange slices on serving plate. Drizzle with lemon juice. Sprinkle with salt and chili powder. Cover and refrigerate at least 2 hours to blend flavors.

MEXICAN PICKLED JALAPENOS

Steps:

• Remove the stems from jalapenos and slice into 1/4-inch thick slices. Remove some or all of the seeds, as desired, by rinsing jalapenos several times in a bowl with cold water and swirling until the seeds break off.
• Inspect four 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jalapenos are ready. Wash new, unused lids and rings in warm soapy water.
• Toss jalapenos, onion, and carrots together in a bowl.
• Combine vinegar, water, pickling salt, and sugar in a saucepan and bring to a boil. Stir until sugar has dissolved.
• Place 1 garlic clove, 1/2 teaspoon oregano, 1 bay leaf, 1/2 teaspoon crushed peppercorns, and 1/2 teaspoon cumin seeds in each jar. Distribute jalapeno mixture among the jars, packing jars tightly without crushing the vegetables.
• Pour boiling pickling liquid over the vegetables, leaving 1/2 inch headspace. Remove any air bubbles and add 1/8 teaspoon calcium chloride to each jar.
• Wipe jar rims clean and place lids on jars. Put on bands and close tightly.
• Process jars in a boiling water bath for 10 minutes. Turn off the heat and remove the lid of the canning pot. Let the jars sit in the hot liquid for 5 minutes, then remove and let them cool for 24 hours. Wait at least 2 days before serving, or up to 1 to 2 weeks.