1 lg. Jicama
1/2 c. sugar
1/2 c. vinegar
Garlic bread, sliced
Ginger, sliced
Red hot peppers
Approx. 2 c. water

Peel and cut Jicama to "pickle" size. Sprinkle with salt and let stand for one hour. Wash salt off. Boil sugar, vinegar, water, garlic, ginger and peppers together. Pour over sinkamas in jar. Refrigerate when cool; taste after 24 hours. Adjust to taste.