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Bread & Butter Pickled Jicama
14 c. Cubed Jicama
3 c. Onion, thinly sliced
1 c. Red Bell Pepper, chopped
4 c. White Vinegar (5% Acidity)
4-1/2 c. Sugar
2 tbsp Mustard Seed
1 tbsp Celery Seed
1 tsp Ground Turmeric
Yield: About 6 pints
Procedure: Combine vinegar, sugar and spices in a 12-quart Dutch oven
or large saucepot. Stir and bring to a boil. Stir in prepared jicama, onion
slices, and red bell pepper. Return to a boil. Reduce heat and simmer for
5 minutes, stirring occasionally. Fill hot solids into hot pint jars, leaving
1/2-inch headspace. Cover with boiling cooking liquid, leaving 1/2-inch
headspace. Remove air bubbles and adjust headspace if needed. Wipe rims
of jars with a dampened clean paper towel. Adjust lids and process.
Processing Times:
Altitude
0-1,000 ft.
1,001-6,000 ft.
Above 6,000ft.
*p. 6-18 in USDA's Complete Guide to Home Canning
Pints
15 min
20 min
25 min
17
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