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

  • red bell peppers
  • yellow bell peppers
  • whole cloves
  • jicama
  • mint
  • whole star anise
  • distilled vinegar
  • pineapple
  • dried red pepper flakes
  • EYB Comments

    Chill at least 1 day.

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

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.