Spicy Jicama Relish — NCHFP
Jicama, sweet peppers and hot peppers are pickled with vinegar and spices in this tested University of Georgia relish.
Ingredients
Ingredients
- 9 cups jicama diced; about 4 pounds purchased
- 1 tablespoon whole mixed pickling spice
- 1 cinnamon stick 2 inches long
- 8 cups white vinegar 5% acidity
- 4 cups sugar
- 2 teaspoons crushed red pepper
- 4 cups yellow bell pepper diced
- 4 1/2 cups red bell pepper diced
- 4 cups onion chopped
- 2 fresh fingerhot peppers about 6 inches each; partially seeded and finely chopped
Equipment
- 1 Boiling-water canner with rack
- 7–8 Pint canning jars Use lids and bands compatible with the jars.
- 1 Large saucepot Choose a pot with room for the full recipe and safe stirring.
- 1 Nonmetallic bubble remover
- 1 Cotton cheesecloth or muslin spice bag
Directions
Canning method
- Preheat the canner water to 180°F for hot-packed jars. Wash and rinse the jars, then keep them hot. Prepare lids and bands as their manufacturer directs. Wear gloves when handling hot peppers; keep your hands away from your eyes and face.
- Wash, peel and trim the jicama, then dice it. Prepare the remaining vegetables to the sizes specified in the ingredient list.
- Tie the mixed pickling spice and cinnamon in a double layer of 100% cotton cheesecloth about 6 inches square, or use a muslin spice bag.
- In a roomy saucepot, bring the spice bag, vinegar, sugar and crushed red pepper to a boil, dissolving the sugar.
- Add the jicama, bell peppers, onion and fingerhot peppers. Return to a boil, then cover and simmer over medium-low heat for about 25 minutes. Remove and discard the spice bag.
- Fill hot pint jars with the hot relish and its pickling liquid, leaving 1/2 inch headspace. Release air bubbles, restore headspace, clean the rims and fit lids.
- Use a rack and keep jars upright. Water must cover the lids by at least 1 inch, or 2 inches when processing longer than 30 minutes. Cover the canner; begin timing at a full boil and keep it boiling throughout. If boiling stops, bring it back to a boil and restart the full processing time.
- Process in boiling water: 20 minutes at 0–1,000 feet; 25 minutes at 1,001–3,000 feet; 30 minutes at 3,001–6,000 feet; or 35 minutes above 6,000 feet. Follow the canner directions above.
- After processing, turn off the heat, remove the canner lid and wait 5 minutes. Lift jars out upright onto a towel or cooling rack. Leave undisturbed for 12–24 hours, then check seals. Refrigerate unsealed jars and use them first. Remove bands from sealed jars, clean and label them, and store in a cool, dry place away from sunlight.
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Recipe Notes
Yield: About 7 pints. Keep the vinegar at 5% acidity. Select a saucepot with room for the entire mixture; the source's four-quart pot specification appears inconsistent with its listed ingredient volume.
Nutrition: The values supplied by NCHFP are estimates per 2 tablespoons, not per jar. Its reported Daily Values are vitamin A 4%, vitamin C 41%, calcium 0%, and iron 1%. Percentages are retained as published; other unreported nutrient amounts are left blank.
Original recipe and processing table. February 2002.
NCHFP canner operation and cooling guidance.