We love this combination for its appearance and textural contrasts as well as for its flavors. The crunchy texture of the jicama is perfect next to the grapes; it also can provide a pleasant surprise to those who don't know exactly what's in this pickle. The cream-colored chunks quickly take on some yellow color from the turmeric, so people think they're about to bite into a piece of pineapple, and then they get that great jicama crunch.

Serve this pickle with anything spicy, especially chicken or fish. It is very nice with curries and spicy Asian-style stews, too.

Ingredients

• 1 cup distilled white vinegar
• 1 1/2 cups cider vinegar
• 1/2 cup white grape juice
• 1 cup white sugar
• 1/2 cup brown sugar
• 1 teaspoon celery seed, bruised with a rolling pin
• 3/4 teaspoon ground turmeric
• 2 teaspoons yellow mustard seed, slightly crushed with a rolling pin
• 7 whole cloves
• 1 teaspoon salt
• Piece fresh ginger the size of your little finger, peeled and cut into rounds about the thickness of a dime
• 3 red or green jalapeno peppers or other small chiles of your choice, thinly sliced
• 4 cups mixed red and green seedless grapes
• 1 medium jicama, peeled and cut into cubes about 3/8-inch thick (about 2 cups)

Directions