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Chayote and jicama slaw — NCHFP
Ingredients
- 4 cups julienned jicama
- 4 cups julienned chayote
- 2 cups finely chopped red bell pepper
- 2 finely chopped hot peppers*
- 2 1/2 cups water
- 2 1/2 cups cider vinegar (5%)
- 1/2 cup white sugar
- 3 1/2 teaspoons canning salt
- 1 teaspoon celery seed (optional)
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
Directions
- Wash and rinse half-pint canning jars; keep hot until ready to use. Prepare lids according to the manufacturer’s directions.
- Wash, peel and thinly julienne the jicama and chayote, discarding the chayote seed. A mandoline slicer works well.
- In an 8-quart Dutch oven or stockpot, combine all ingredients except the chayote. Bring to a boil and boil for 5 minutes. Reduce the heat to a simmer and add the chayote. Return to a boil, then turn off the heat.
- Fill clean, hot half-pint jars with the hot solids, leaving 1/2-inch headspace. Cover with boiling-hot cooking liquid, maintaining 1/2-inch headspace. Remove air bubbles, adjust headspace if needed, wipe jar rims with a damp clean paper towel, and apply two-piece canning lids.
- Process half-pint jars in a boiling-water canner for 15 minutes at 0–1,000 feet, 20 minutes at 1,001–6,000 feet, or 25 minutes above 6,000 feet. Cool undisturbed for 12–24 hours, then check seals.
Recipe Notes
Private Notes
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Share your results how it turned out.Safety classification
Tested home-canning recipe from the cited university or NCHFP source.
Processing details
Method: Boiling water bath. Hot pack; half-pint jars only; 1/2-inch headspace; about 6 half-pints.
Tested source
Preparation timeline
Julienne jicama and chayote; boil all ingredients except chayote for 5 minutes; add chayote and return to a boil; hot-pack; process; cool.
Equipment
Boiling-water canner, half-pint jars, jar lifter, funnel, bubble remover, gloves, mandoline or knife, and an 8-quart nonreactive pot.
Visual method guide
- Prepare uniformly sized produce and the tested brine.
- Hot-pack jars at the stated headspace.
- Process by elevation and cool upright, undisturbed.
Safety essentials
Use cider vinegar labeled 5% acidity, keep all proportions unchanged, and wear gloves when handling hot peppers.
About this recipe
A tested pickled slaw combining crisp jicama and chayote with red bell pepper and hot peppers.
Before you begin
Use half-pint jars only. Peel and thinly julienne the jicama and chayote; discard the chayote seed.
Altitude/pressure schedule
| Elevation | Half-pints |
|---|---|
| 0–1,000 ft | 15 min |
| 1,001–6,000 ft | 20 min |
| Above 6,000 ft | 25 min |
Serving suggestions
Drain and serve as a bright side dish, taco topping, or sandwich garnish.
FAQ
Can pint jars be used? No. The tested process is specified for half-pint jars.
Recipe context and comparison
This slaw has a distinct jicama-chayote formulation and should not be treated as a generic cabbage slaw.
Troubleshooting
Keep the julienne reasonably uniform for even heating and preserve 1/2-inch headspace after removing bubbles.
Source and provenance
Safety-critical values remain tied to the original tested source.
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
How much of the main ingredient should I grow?
8–16 lb of Jicama per person per year
This is an annual planning range that includes preserving and typical fresh use. Plant, row-foot, and square-foot estimates are shown only when compatible cited yield or spacing data is available.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.