Bread-and-Butter Pickled Jicama

Gather

Ingredients

• 14 cups cubed jicama
• 3 cups thinly sliced onion
• 1 cup chopped red bell pepper
• 4 cups distilled white vinegar (5%)
• 4½ cups sugar
• 2 tablespoons mustard seed
• 1 tablespoon celery seed
• 1 teaspoon ground turmeric

Preserve

Instructions

1. 01

   Prepare clean pint jars and keep them hot. Cube the peeled jicama, thinly slice the onion, and chop the red bell pepper as measured in the ingredient list.

2. 02

   Stir the 5% vinegar, sugar, mustard seed, celery seed, and turmeric in a large pot and bring to a boil. Add the vegetables, return to boiling, then simmer for 5 minutes with occasional stirring.

3. 03

   Pack hot solids into the jars and cover them with boiling cooking liquid. Leave ½-inch headspace, release air, correct the level, clean the rims, and apply lids.

4. 04

   Boiling-water process pints for 15 minutes at 0-1,000 ft. Use the elevation tool to add time for higher elevations.
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