Overnight Fennel and Jicama Pickles with Orange

Ingredients

• 1.5 teaspoons pepper red crushed
• 1.5 pound fennel bulbs -halved cored cut into 1/3-inch-thick wedges
• 1 pound jicama peeled cut into 3-by-1/3-inch matchsticks
• 3  juice of orange julienned
• 2 teaspoons kosher salt 
• 0.3 cup rice vinegar 
• 1 pinch saffron threads crumbled
• 2 tablespoons salt-packed capers rinsed
• 1 teaspoon sugar 
• 1.5 cups water 

Equipment

• bowl
• pot

Directions

1. In a medium bowl, stir the vinegar with the salt, sugar and saffron until the salt and sugar dissolve.
2. Add the crushed red pepper, capers, orange zest and juice and water. In a deep glass or ceramic bowl, mix the jicama and fennel.
3. 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.
4. Drain the pickles and reserve the brine. Arrange the pickles in a shallow bowl, drizzle them with some of the reserved brine and serve.
5. Make Ahead: The pickles can be refrigerated in the brine for 2 days.
6. Notes: one serving Calories 29 kcal, Total Fat 1 gm, Saturated Fat 0 gm, Protein 1 gm, Carbohydrates 7 gm