Bread-and-Butter Pickled Jicama — NCHFP
A tested NCHFP boiling-water canning recipe for bread-and-butter-style pickled jicama.
Ingredients
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
Instructions
- 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.
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Recipe Notes
Safety status: research-tested NCHFP recipe. Use distilled white vinegar labeled 5% acidity and keep the tested jicama-to-vinegar ratio. Developed at the University of Georgia and released August 2003. Source accessed September 12, 2026.
Exact source: https://nchfp.uga.edu/how/pickle/vegetable-pickles/bread-and-butter-pickled-jicama/