<http://schema.org/recipeInstructions>
" In a 13x9-inch baking dish, to make the brine, whisk zest, lime juice, vinegar, sugar, salt, chile, and adobo sauce until blended. Remove peel from jicama with a large knife. Cut jicama into 3/4-inch-thick slabs, and cut slabs into 3- to 4-inch sticks. Place in brine, turning sticks to coat. Cover with plastic wrap and refrigerate at least 6 hours, up to 1 day. To serve, remove sticks from brine and sprinkle with cilantro, if desired."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a30779/sweet-spicy-jicama-sticks-recipe/>