Enjoy right out of the jar! Use on desserts such as pound cake or cheesecakes. The syrup is wonderful for drizzles too. Savory ideas – Use them in salads (use the syrup in your dressing), serve with ham or a glaze for chicken wings.
Yield: ~ 6, pint jars
Prep: 45 Minutes
Processing: 15 Minutes
Ingredients:
• 14 cups cubed jicama
• 3 cups thinly sliced onion
• 1 cup chopped red bell pepper
• 4 cups distilled white vinegar (5%)
• 4 ½ cups granulated sugar
• 2 Tbsp mustard seed
• 1 Tbl celery seed
• 1 tsp ground tumeric
Instructions:
Prep:
• Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil.
• Wash lids in warm soapy water and set aside with bands.
• Assemble and measure ingredients.
Cook:
• In a Dutch oven or large sauce pot, combine vinegar, sugar and spices. Stir and bring to boil.
• Stir in prepared jicama, onion slices and red bell pepper. Return to a boil, reduce heat and simmer
for 5 minutes. Stir occasionally.
Can:
• Using a slotted spoon, fill hot jars with hot solids, leaving ½ inch headspace. Ladle hot liquid into
jar, leaving ½ inch headspace. Remove air bubbles and adjust headspace, if necessary. Wipe rim
clean with a damp paper towel or cloth. Center lid on jar. Screw band down until resistance is met,
then increase to fingertip tight.
• Place jars in boiling water canner. Water must cover jars by 1 inch. Cover canner and bring water
to a boil. Process jars 15 minutes, adjusting for altitude. Turn off heat and remove canner lid. Let
jars sit for 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours.
Check lids for seal, they should not flex when center is pressed. Remove rings and label jars. Store
in a cool, dark place.
Source: https://nchfp.uga.edu/how/pickle/vegetable-pickles/bread-and-butter-pickled-jicama/