Crisp slices of apple and jicama steeped in pickle brine with real vanilla bean, cardamom pods, black peppercorns, and allspice berries for a delightful condiment for charcuterie boards, salads, and more.
Mix the brine ingredients in a saucepan over med-high heat about 5 minutes to dissolve sugar and salt.
Divide the cardamom, peppercorns, and allspice in the bottom of each jar. Slice the apple thinly; peel and slice the jicama into similar-sized pieces. Gather the apple and jicama, alternating each piece stacking them into the jar standing on end, then stacking sideways on top to fill the jar.
Slice the vanilla bean lengthwise and scrape the seeds from inside each half. Add the seeds and half the pod to each jar. Using a chopstick or spoon handle, guide the vanilla bean into the jar along the inside (so you can see it from the outside).
Once the jar is prepped, heat the brine to a boil. Pour the hot brine over the contents in the jar to just below the rim (the brine should cover all the vegetables). Allow to cool to room temperature, screw on the lid, and refrigerate for up to 1 month.
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Notes
There may be more apple or jicama than will fit into 2 quart-size jars. TIP: It is important to keep the pickle contents below the brine to discourage mold or spoilage. Some vegetables are dense enough to sink, but others do not. Because of this, we use glass weights to keep the pickles submerged in the brine while stored in the fridge.Recipe Variations:
Use different types of apples. Apples contain different levels of sugar content depending on the variety, so your Fuji apple pickles taste different from your Granny Smiths, which would be different still from Red Delicious.
Substitute carrots for the jicama. Carrots will have a markedly different texture but meld with the flavor of apples and baking spices. Cut them into thin slices as coins or long strips.
Substitute whole clove for the allspice or cardamom.