Mission Street Marinated Jicama & Pickled Jalapeno - cooking recipe

Ingredients

Jicama
1 large jicama
3 tablespoons lime juice
4 tablespoons nam pla
1/2 teaspoon sugar
Jalapeno
1 lb red jalapeno
1 1/2 cups white vinegar
1 cup water
1/2 cup sugar

Preparation

Slice the skin off of the jicama. Cut jicama into 1/4 inch slices, then 1/4 inch batons.
In a large plastic bag, add lime juice, nam pla and sugar. Mix well and then add the jicama cubes.
Refrigerate for at least 30 minutes, or even better, overnight.
Slice jalapenos into 1/8th thick coins. Add coins to a large storage container.
Combine vinegar, water, and sugar in a small saute pan. Bring to a boil.
Remove from heat and pour over coins and allow to cool thoroughly. Refrigerate overnight.