Great appetizer! Pickled jicama that is flavored with pico de gallo spices and lime.

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Recipe Summary

prep:
15 mins
cook:
5 mins
additional:
1 week 3 days
total:
1 week 3 days
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water, vinegar, pickling salt, Key lime juice, and pico de gallo seasoning to a boil in a saucepan; boil and stir until salt is dissolved.

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  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jicama sticks and lime slices into hot, sterilized jars. Pour hot water-vinegar mixture into jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.

  • Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area for 10 to 14 days.

Nutrition Facts

27 calories; protein 0.5g; carbohydrates 6.4g; fat 0.1g; sodium 1872.1mg. Full Nutrition
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