Jicama En Escabeche Recipe - Cooking Index
Jicama En Escabeche Recipe - Cooking Index
| 4 | Carrots | |
| - cut into small chunks | ||
| 1 teaspoon | Salt | |
| 1 cup | Vinegar | |
| 1 cup | Water | |
| 1/2 cup | Vegetable oil | |
| 3 | Onions - sliced | |
| 6 x | Garlic | |
| 1 x | Jalapeno - slices | |
| 2 x | Jicama - peeled (large) | |
| - peel and slice | ||
| 1/2 cup | Vegetable oil | |
| 3 | Bay leaves | |
| 2 teaspoons | Oregano |
Cook carrots in salted water until tender. Drain and cool.
In a large pan combine the vinegar, water, oil, onions, garlic and salt and cook until onions are tender.
Add oregano and bay leaves. Boil and let cool. Add jalapenos, carrots and jicama; let sit for several hours.
Store in refrigerator.
Serve as a salad or an appetizer with crackers.
Source:
Ramona Cooper
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