We’ve discovered what is likely Gabi’s new favorite topping for chicken, fish, and pretty much all of the tacos.
This bright pickled concoction is super easy to make and is like summer in a jar.
We love fall, it’s harvest season after all. Our favorite dirt fruits and squashes are popping up all over the farmers market and we’re beginning the slow shift to cooler nights, darker beers and heartier meals.
But in the somewhat hot and humid early days of Autumn, we’ve still got a bit of summer on our minds.
We found the original recipe for pineapple pickled jicama in Edward Lee’s Smoke and Pickles. One of our go-to cookbooks, it’s a fusion of Asian & southern foods with some very creative pickling recipes.
This is a quick pickle to make and can be adapted to a variety of other fruit juice, herb and vegetable combinations.
Ready in under 3 days, this simple recipe is sure to please as a topping or by itself as a side dish. It was especially good heaped on top of the Ahi tuna tacos we made the other night.
And as we all know, tacos are always in season.
|Cook Time:||5 min|
|Prep Time:||10 min|
|Total Time:||15 min|
2. Put pineapple chunks, vinegar and water in blender and process until smooth. Blend on low to prevent juice from foaming. (You don't want this)
3. Strain juice into a pot, add sugar and salt and simmer for 5 minutes. Remove from heat.
4. Place vegetables in a mason jar along with remaining ingredients. Pour hot pickling liquid into the jar. Cover tightly and refrigerate for at least 1 day before tasting.
* 2 Bell Peppers (red & yellow)
* 1 Pineapple
* 1/2 Cup Vinegar
* 1/4 Cup Water
* 1.5 T Sugar
* 1 T Salt
* 1 t Red Pepper Flakes
* 2 Whole Star Anise
* 3 Cloves
* 3-5 Sprigs of aromatic herb (mint, cilantro, etc.)(optional)