Trés Amigos in Smoky Chipotlé

Makes 2 Quartstres-th.gif

WOW! I went shopping at an international market and got lost and found some wild characters that ended up getting married in the Perfect Pickler™. It had to be the fire of chipotlé peppers that forced these strangers to wed. We are in smoky bliss.
— Recipe by B. Hettig

Jicama (HEE-cama) is a favorite staple of the Tarahumara aboriginals of Mexico. This sweet-crisp tuber stays crunchy and sweet as a pickle.

Chayote (Chay-OH-tay) is in the squash family. It is neutral tasting and stays crispy as a pickle.

Bamboo shoots are found in Asian markets. The shredded version is used in this recipe. It looks almost like noodles.

You can choose the veggies here in any mix. Plan to pickle a total of about 2 LBS.

chayote (buy 1lb. total) 2/3 lbs. peeled, halved, cored, 1/8" squares
jicama (buy 1 lb. total) 2/3 lbs. peeled, sliced into 1/8" squares
bamboo shoots (any shape) 2/3 lbs. rinsed, drained
cumin seed 2 tsp. dry toasted and coursely ground
scallions 2-3 slant sliced
garlic, fresh 1 TBS sliced
chipotlé chili pepper flakes+ 2 tsp. [medium spicy] or to taste

1 Toast the cumin in a dry skillet over preheated medium heat for 60-90 seconds. Grind the seeds.
2 Prep the vegetables and toss in a bowl along with the chili pepper.
3 Review pages 6 and 7 of the Perfect Pickler Instruction - Recipe Booklet to complete the recipe.

Variation: To fashion a Tex-Mex side dish after fermentation and just before serving, add: 1 cup chopped cilantro, a splash of peanut or corn oil, and a squeeze of lime juice.

Variation: To fashion a South East Asian side dish, just before serving, add: a splash of sesame oil, a bunch of chopped cilanttoasted peanuts.