Food & Wine, APRIL 2001
Ingredients: [‘rice vinegar’, ‘kosher salt’, ‘sugar’, ‘saffron’, ‘crushed red pepper flakes’, ‘capers’, ‘oranges’, ‘water’, ‘jicama’, ‘fennel bulbs’]
Quantity of Ingredients: [“1/4 cup rice vinegar”,”2 teaspoons kosher salt”,”1 teaspoon sugar”,”1 pinch saffron, crumbled “,”1 1/2 teaspoons crushed red pepper flakes”,”2 tablespoons salt-packed capers, rinsed “,”3 oranges, zest julienned, juice squeezed and strained “,”1 1/2 cups water”,”1 small jicama, 1 lb, peeled and cut into 3-by-1/3-inch matchsticks “,”2 fennel bulbs, 3/4 pound each, halved, cored and cut into 1/3-inch-thick wedges “]
Number of Servings: 12
Steps: [‘In a medium bowl, stir the vinegar with the salt, sugar and saffron until the salt and sugar dissolve.’, ‘Add the crushed red pepper, capers, orange zest and juice and water. In a deep glass or ceramic bowl, mix the jicama and fennel. Pour the brine over the vegetables.’, ‘Press a sheet of plastic over the vegetables and top with a heavy pot lid or plate to keep them submerged in the brine. Refrigerate overnight.’, ‘Drain the pickles and reserve the brine. Arrange the pickles in a shallow bowl, drizzle them with some of the reserved brine and serve.’, ‘Make Ahead: The pickles can be refrigerated in the brine for 2 days.’]