Spicy Jicama Relish

Gather

Ingredients

• 9 cups diced jicama (you will need about 4 pounds purchased jicama)
• 1 tablespoon whole mixed pickling spice
• 1 two-inch stick cinnamon
• 8 cups white 5% vinegar
• 4 cups sugar
• 2 teaspoons crushed red pepper
• 4 cups diced yellow bell pepper
• 4½ cups diced red bell pepper
• 4 cups chopped onion
• 2 fresh fingerhot peppers (about 6 inches each), finely chopped and partially seeded

Preserve

Instructions

1. 01

   Wear gloves for the fingerhot peppers. Wash, peel, trim, and dice the jicama; prepare the measured bell peppers, onions, and fingerhots. Tie the pickling spice and cinnamon in a spice bag.

2. 02

   Bring the spice bag, 5% vinegar, sugar, and crushed red pepper to a boil while stirring to dissolve the sugar. Add all vegetables and return to boiling; cover and simmer over medium-low heat for about 25 minutes. Discard the spice bag.

3. 03

   Fill hot pint jars with relish and enough hot pickling liquid to cover it. Keep ½-inch headspace, remove air, reset the level, wipe the rims, and attach lids.

4. 04

   Boiling-water process pints for 20 minutes at 0-1,000 ft. Use the elevation tool to add the required time above 1,000 ft.
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