Jicama Dill Pickles
My “Ask Allyn” tip for today is about dill pickles. Allyn likes dill pickles, but they are not readily available here. His first couple of attempts at making pickles were fair and he knew something was missing. Allyn said too much mush and too much seed. The cucumbers here are large and wax coated, unable to absorb the pickling brine. He has lightly peeled them and it’s okay but not the best. When he used Jicama, the results were fantastic! I could not tell the difference. He cut the tubers into spears and wow, delicious. Of course, you can pickle lots of things, like carrots, cauliflower, radishes, beets and the list goes on. I have included the recipe Allyn uses for his brine.
¾ c. white vinegar
1 c. water
1 Tbsp. pickling spice mix, found at Pacsa Deli in Playa del Carmen
2 tsp. dried dill weed ( Allyn goes generous here, he loves dill )
1½ tsp. of salt (Original recipe calls for 1 Tbsp. salt, but it’s too salty for Allyn)
The vegetable you want to pickle, equivalent in the amount of 1 ½ – 2 cucumbers
Cloves of garlic to taste, optional
- Put all ingredients except the vegetables into a small sauce pan and bring to a boil. You might consider adding a couple more cloves of garlic. Stir to dissolve salt. Remove from heat and allow to cool. When filling the storage jar or Tupperware Allyn puts in some veggies, then brine and more veggies, etc. Make sure all the vegetables are covered , close the lid, and shake a bit to distribute the solids. Refrigerate. As times passes, Allyn occasionally gives the container a shake. A large old mayonnaise jar works well with its wide mouth — canning jars are hard to come by here. Curing times vary, but after 2 weeks, you should have the desired results.
“Happy Pickling!” —Allyn