Safety classification: Tested recipe from NCHFP.
Safety classification
Tested
Testing authority: National Center for Home Food Preservation
Safety reviewed: 09/21/2026
Processing details
Tested source
This page follows the National Center for Home Food Preservation recipe for Bread-and-Butter Pickled Jicama. Keep the tested ingredients, preparation sequence, jar sizes, headspace, and altitude-adjusted processing schedule.
Preparation timeline
- Prepare: Set up the boiling-water canner and required jars.
- Prepare ingredients: Cut and measure the jicama uniformly so pieces heat evenly.
- Cook: Complete the tested heating, soaking, or chilling steps in order.
- Fill: Pack as directed and leave 1/2-inch headspace.
- Process: Use the altitude schedule below.
- Cool: Leave jars undisturbed for 12 to 24 hours, then check seals.
Equipment
- Boiling-water canner with rack
- Pint jars only, lids, and bands
- Large nonreactive saucepan
- Knife and cutting board
- Measuring cups and spoons
- Canning funnel and jar lifter
- Bubble remover or headspace tool
- Clean damp cloth and timer
Visual method guide
- Prepare jars and canner.
- Prepare and measure ingredients exactly.
- Complete every tested preparation step.
- Pack and leave 1/2-inch headspace.
- Process for your elevation.
- Cool and verify seals.
Safety essentials
- Use distilled white vinegar labeled 5% acidity and retain the tested jicama-to-vinegar proportions.
- Do not reduce or dilute the vinegar, change the tested ingredient proportions, or use larger jars.
- Use only pint jars only and leave 1/2-inch headspace.
- Apply the full altitude adjustment.
- Refrigerate any jar that does not seal.
About this recipe
This tested NCHFP recipe preserves bread-and-butter-style pickled jicama with an acidified formula and boiling-water processing. The expected yield is about 6 pint jars.
Before you begin
Cut and measure the jicama uniformly so pieces heat evenly. Use distilled white vinegar labeled 5% acidity and retain the tested jicama-to-vinegar proportions. Prepare all equipment before the final fill.
Safety classification
Tested
Testing authority: National Center for Home Food Preservation
Safety reviewed: 09/21/2026
Processing details
Bread-and-Butter Pickled Jicama — NCHFP
Ingredients
- 14 cups jicama peeled and cubed
- 3 cups onion thinly sliced
- 1 cup red bell pepper chopped
- 4 cups distilled white vinegar 5% acidity
- 4 1/2 cups sugar
- 2 tbsp mustard seed
- 1 tbsp celery seed
- 1 tsp ground turmeric
Equipment
- Boiling-water canner
- Canning jars About six pint jars
Directions
- Wash and rinse six pint jars; keep hot. Prepare lids according to the manufacturer’s directions.
- Combine 5% vinegar, sugar, mustard seed, celery seed, and turmeric in a Dutch oven or large saucepot. Stir and bring to a boil.
- Add prepared jicama, onion, and red bell pepper. Return to a boil, reduce heat, and simmer 5 minutes, stirring occasionally.
- Fill hot solids into hot pint jars and cover with boiling cooking liquid, leaving 1/2-inch headspace. Remove bubbles, adjust headspace, wipe rims, and apply lids.
- Process pints for 15 minutes at 0–1,000 ft, 20 minutes at 1,001–6,000 ft, or 25 minutes above 6,000 ft. Cool undisturbed for 12 to 24 hours and check seals.
Recipe Notes
Private Notes
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Tried this recipe?
Share your results how it turned out.Serving suggestions
Serve chilled as a crisp condiment with tacos, sandwiches, grain bowls, or salads.
Frequently asked questions
Can I dilute the vinegar?
No. Keep the tested acid strength and proportions.
Can I skip a preparation step?
No. Complete every tested soaking, chilling, heating, and packing step.
What if a jar does not seal?
Refrigerate it promptly or reprocess within 24 hours with a new lid and the full tested process.
Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Keep jicama pieces uniform so they heat evenly. Refrigerate any unsealed jar promptly or reprocess within 24 hours using a new lid and the full tested process.
Source & provenance
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
Typical canning season
Season: Summer, Fall
Months: July, August, September
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.