PICKLED JICAMA RECIPES FOR WEIGHT LOSS

PICKLED JICAMA RECIPES FOR WEIGHT LOSS

Jicama is funny looking, but it is eaten raw. Pickled jicama recipes have a lovely crunchy texture and mild flavor. This quick refrigerator pickle recipe is a new way to prepare your jicama. You can keep pickled jicama in the refrigerator for about three weeks. Preparing pickled jicama recipes takes only a few ingredients, including sugar, vinegar, salt, chili, and lime. It should be left in the refrigerator for about 2hours at least to marinate before serving. Jicama has thick skin, so you should peel it carefully with a sharp knife and into cubes. Try the pickled jicama recipes below.

Pickled Jicama Recipes

Pickled Jicama, Ginger, and Summer Peppers

This recipe is a great way to make sweet pepper into a juicy tart prickle.

Preparation time: 25 minutes

Cook time: 1 hour

Total time: 1 hr. 25 minutes

Serves: 4

Ingredients

• 1 tablespoon of sugar
• ¼ cup of lime juice
• 1 medium jicama
• 1 ½ teaspoon of kosher salt
• 3-inch pieces of fresh ginger
• 1 Serrano or jalapeño chile
• 3 small ripe sweet peppers ( orange, red, yellow)
• ¾ cup of distilled white vinegar

Preparation

1. First of all, pour your lime juice, sugar, salt, vinegar into a small bowl.
2. Then, place a strainer over a clean bowl and put your shredded ginger in it. Gently, press out the juice and whisk brine.
3. Next, cut jicama into ¼ inch thick slices and cut into halves. Slice Chile and pepper Inyo thin rounds and pour into the brine. Mix gently with brine.
4. Now, keep it in the refrigerator for about an hour to two days. Stir frequently to develop flavors.

Nutritional facts

Fat 0.1g; Carbohydrate 3.4g; Protein 0.3g; calories 15g.

Pickled Jicama with Jalapeño Lime and Cayenne Pepper

Pickled jicama with jalapeño is a fermented dish. It is best for salads and cilantro.

Preparation time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Serves: 6

Ingredients

• 1 peeled jicama
• 2 teaspoons of sea salt
• 1 pinch whole fennel seeds
• ½ teaspoon of cayenne pepper
• 2 cups of water
• 1 diced jalapeño

Preparation

1. First of all, combine salt and water in a saucepan. Heat it and stir the water until the salt is completely dissolved.
2. Get a jar and place cayenne pepper, jalapeño, lime juice, fennel seed, jicama. Then, pour salted water over it and use a weight to stop jicama from floating above the water.
3. Now, cover the jar with a cloth and hold it with a rubber band. Let it sit in a warm place for a week, then move it into the refrigerator.

Nutritional facts

Fat 5g; Carbohydrate 6g; Protein 1g; calories 64g.

Pickled Jicama and Shiso

This recipe is a crunchy and delicious Japanese meal. It doesn’t require a long process to prepare

Preparation time: 10 minutes

Cook time: 10minutes

Total time: 20 minutes

Serves: 1

Ingredients

• 2 tablespoons of kosher salt
• 1 cup of low sodium soy sauce
• 2 teaspoons of sugar
• 6 tablespoons of unseasoned rice vinegar
• 3 garlic cloves
• 6 tablespoons of distilled white vinegar
• ¾ teaspoon of crushed red pepper
• 1 ½ ounces shiso leaves
• A pound of jicama

Preparation

1. First of all, mix all your ingredients except jicama and shiso in a medium-sized saucepan with 2 cups of water.
2. Boil then until your sugar has dissolved. Then leave it to cool.
3. Next, combine shiso and jicama in a large bowl with brine. Keep it for an hour at room temperature, then transfer it into the freezer until you are ready to serve.

Nutritional facts

Fat 5g; Carbohydrate 6g; Protein 1g; calories 64g.

Pineapple Salad with Pickled Jicama and Carrots

This recipe is a light dish with carrots and pineapple. You can pair it with protein.

Preparation time: 20minutes

Cook time: 5 minutes

Total time 25 minutes

Serves: 6

Ingredients

• ½ cup of rice vinegar
• 1 lb peeled carrots
• ½ cup of sugar
• 1 lb of peeled jicama
• A ripe pineapple
• ½ cup of water
• 1 teaspoon of kosher salt

For dressing

• A pinch of salt
• One lime zest
• ¼ cup of fresh lime juice
• 1 tablespoon of fresh ginger
• 2 tablespoons of light flavored olive oil
• 1 teaspoon of honey

Garnish

• 1 thinly sliced shallot
• 2 tablespoons of unsalted peanuts
• Fresh Thai basil
• 2 tablespoons of oil

Preparation

1. First of all, combine sugar, vinegar, salt, and water in a small bowl and toss with carrots and jicama.
2. Set it aside for about 20 minutes while preparing your garnishes.
3. To prepare garnishes, add shallots into hot oil in a skillet and let it sizzle. When it gets brown and crisp, place it on an absorbent paper towel and keep it aside.
4. Next, prepare your dressing, mix honey, ginger, zest, lime juice, oil, salt in a bowl.
5. Also, add jicama, carrots, and pineapple to a vinegar mix. Mix all together, drain the vinegar, and then garnish it with basil, peanuts, mint, and shallot.

Nutritional facts

Fat 12g; Carbohydrate 55g; Protein 3g; calories 331g.

Jicama, Radish, and Pickled Plum Salad

This dish is made without a single drop of oil. It is well seasoned and delicious

Preparation time: 20minutes

Cook time: 30 minutes

Total time: 50 minutes

Serves: 4

Ingredients

• 1 teaspoon of kosher salt
• 2 tablespoons of apple cider vinegar
• 1-inch piece of ginger
• 3 red plums
• 1 teaspoon of juniper berries
• 2 tablespoons of fresh lime juice
• ¼ cup of fresh orange juice
• ½ teaspoon of gochugaru  or ¼ teaspoon of red pepper flakes
• 2 lightly crushed cardamom pods
• 1 teaspoon of sugar

Salad

• Flaky sea salt
• 1 sliced red plum
• ¼ cup of mint leaves
• 1 medium peeled jicama
• 1/3 cup of unsalted, roasted peanuts
• ¼ cup of unseasoned rice vinegar
• 1 teaspoon of sumac
• ¼ teaspoon of kosher salt
• 1 teaspoon of Aleppo pepper
• 2 medium watermelon radishes
• ½ English hothouse cucumber

Preparation

1. First of all, combine salt, sugar, and plum in a medium saucepan. Then cover it and let it sit for at least 2 hours, toss from time to time.
2. Next, add cardamom. Vinegar, ginger, orange juice, gochugaru, and juniper berries into the plums.
3. Boil it and place it back overheat. Cook until plums break down and become mushy. It should take about 25 minutes. Add lime and continue cooking.
4. Then, sieve out the plum source with a mesh sieve into a bowl and throw away the solid.

Salad

• Mix vinegar, kosher salt, vinegar in a small bowl. Leave it to sit for about 15 minutes, meanwhile toss occasionally.
• After 15 minutes, toss your jicama. Peanuts, half cucumber, pickled plum, half of the mint, 1 teaspoon of sumac, and Aleppo pepper.
• Also, add 2 tablespoons of sour plum sauce and kosher salt.
• Next, top the salad with the remaining peanut, mint, cucumber. Adjust taste if necessary, add sea salt m more Aleppo and sumac.

Nutritional facts

Fat 5g; Carbohydrate 6g; Protein 1g; calories 64g.

Pickled Jicama

This recipe is a delightful and quick pickle to prepare. As simple as it may seem, it is enjoyable

Preparation time: 10 minutes

Cook time: 5 minutes

Total time: 25 minutes

Serves: 8

Ingredients

• 1 cup of white wine vinegar
• ½ teaspoon of cracked black pooper
• 1 tablespoon of honey
• ½ jalapeño minced pepper
• 1 teaspoon of sea salt
• 1 small jicama

Preparation

1. First of all, peel your jicama with a sharp knife and cut it into small cubes. Also, mince the jalapeño and wash your hands well.
2. Then, add vinegar, pepper, salt, and honey in a small-sized saucepan over medium heat. Stir well to combine.
3. Next, pour hot vinegar over your jicama and sprinkle chili pepper. Now, pack it into a quart-sized jar and keep it in the refrigerator.
4. It tastes better when you marinate for about 24 hours, but you can just let it sit for 30 minutes.

Nutritional facts

Fat 2.4g; Carbohydrate 9g; Protein 1g; calories 45g.

Quick Pickled Jicama

Quick pickled jicama has a crunchy texture and mild flavor

Preparation time: 20 minutes

Cook time: 10 minutes

Total time: 30minutes

Serves: 1

Ingredients

• 1 teaspoon of black peppercorns
• ½ cup of sugar
• 1 dried red bird chili
• 1 ½  cups white vinegar
• 3 tablespoon of kosher salt
• 1 jicama

Preparation

1. First, combine salt, sugar, black peppercorn, vinegar, and chili in a saucepan and simmer until the sugar is dissolved.
2. Then cut your jicama into match-like sticks. Pour the jicama into a clean jar and add boiling vinegar to it.
3. Next, cover it with a tight lid and leave it to sit over the night in your refrigerator.
4. In the morning, you can take it out and serve. You can preserve it by storing it in the freezer for up to 3 weeks.

Nutritional facts

Fat 1.6g; Carbohydrate 7g; Protein 1g; calories 47g.

Pickled jicama recipes are easy ways to losing weight, having to go through rigorous processes. You do not have to eat tasteless food to lose weight.