Jicama En Escabeche

Recipe Ingredients

4		Carrots
		- cut into small chunks
1 teaspoon	5ml	Salt
1 cup	237ml	Vinegar
1 cup	237ml	Water
1/2 cup	118ml	Vegetable oil
3		Onions - sliced
6		Garlic
1		Jalapeno - slices
2		Jicama - peeled (large)
		- peel and slice
1/2 cup	118ml	Vegetable oil
3		Bay leaves
2 teaspoons	10ml	Oregano

Recipe Instructions

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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