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.
- 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)
In a large, nonreactive saucepan, combine the vinegars, grape juice, white and brown sugars, celery seed, turmeric, mustard seed, cloves, and salt, and bring to a boil over medium-high heat. Turn the heat to low and simmer for 3 minutes, stirring several times to dissolve the sugars.
Remove from the heat, add all the remaining ingredients, and mix well to combine. Cool to room temperature, then cover and refrigerate. These pickles will keep, covered and refrigerated, for 2 to 3 months.