Sauerkraut and anything fermented is all the rage. For a few unarguable reasons. For anything that calls for pickles – I’ll use something fermented in its place. This however, is a much quicker and equally tasty treat that adds flare to whatever you’re going to eat.
Ingredients
- equal parts white vinegar (you could probably substitute apple cider vinegar I just haven’t tried it yet) & water
- 1/4 cup olive oil
- 2 bay leaves
- dash peppercorns
- dash mustard seed
- 1/2 tablespoon sea salt
- 1 Small chili
- 2 cloves garlic
- 1 Medium red or white onion (halved, then quartered then medium sliced)
- 1 Large jicama (peeled and chopped)
Put the first 5 ingredients in a sauce pan and bring to a boil. Then add everything else. Bring back to a boil then simmer on low for approx 10 minutes. Allow to cool and jar. Will keep for several days in or out of the fridge. Enjoy!