Pineapple-pickled jicama from Smoke & Pickles: Recipes and Stories from a New Southern Kitchen (page 172) by Edward Lee

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Miso-smothered chicken; Honey-glazed roast duck

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chill at least 1 day.

  • jenniwa on June 23, 2016

    For some reason, my pineapple made enough juice for 2 quart jars. Thankfully I had Texas-sized peppers and jicama too.

  • babyfork on September 29, 2015

    I loved this quick pickle recipe. I followed the recipe except for one small change. The recipe called for a whole fresh pineapple and I bought a container of fresh pineapple chunks from the market. I didn't have quite enough liquid, so I topped it off with some Dole canned pineapple juice...about 4 or 5 ounces. Tasted the next day and loved the flavor. The jicama retains its freshness and crunch, but has a lovely flavor. The pineapple, mint and spice comes through in each bite. The bell peppers are good too. I made this to accompany the miso-smothered chicken. In the future I'd probably just make this to serve as a healthy snack or party appetizer. Would be a good one for a taco party.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.