½poundabout half a 16 ounce package frozen sweet corn
2large jalapeño pepperscored, and seeded.
1bunch of fresh cilantroabout 1 cup lightly packed roughly chopped
Instructions
Combine the vinegar, water, garlic, sugar, and salt in a large saucepan and bring it to a boil. Reduce the heat and let it simmer for about 3 minutes. Turn off the heat, and let the mixture cool.
While the pickling liquid is cooling, slice the jicama and carrots into thin matchstick pieces, about 2-inches long. Slice the onion into thin slices. Slice the jalapeño peppers into thin rings.
Combine the jicama, carrots, onion, corn, jalapeño peppers, and cilantro in a large mixing bowl, and toss well to combine the vegetables.
Pack the vegetables into a large half-gallon size glass mason jar, or several small jars.
Pour the cooled pickling liquid over the vegetables, and lightly press them down to make sure they are covered.
Let sit in the refrigerator for at least one day, and up to one week for flavor to develop.
Notes
If you like black beans, feel free to add a can of rinsed black beans to the vegetable mixture.
Store tightly covered in the refrigerator for up to 6 weeks.