Chayote-Jicama Slaw

Gather

Ingredients

• 4 cups julienned jicama
• 4 cups julienned chayote
• 2 cups finely chopped red bell pepper
• 2 finely chopped hot peppers
• 2½ cups water
• 2½ cups cider vinegar (5%)
• ½ cup white sugar
• 3½ teaspoons canning salt
• 1 teaspoon celery seed (optional)

Preserve

Instructions

1. 01

   Wear gloves for the hot peppers. Wash and peel the jicama and chayote, discard the chayote seed, and cut both into thin matchsticks. Finely chop the peppers.

2. 02

   Put every listed ingredient except the chayote in a large pot. Boil for 5 minutes, reduce to a simmer, add the chayote, and return the mixture to a boil; then turn off the heat.

3. 03

   Pack the hot solids into hot half-pint jars and cover with the boiling cooking liquid. Leave ½-inch headspace, remove air, reset the level, wipe the rims, and add lids.

4. 04

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