Jicama Relish Recipe

Name: Jicama Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 cups diced jicama; 1 tablespoon whole pickling spices; 3 inches cinnamon; 8 cups white vinegar (5% acid); 4 cups white sugar; 3 teaspoons red pepper flakes; 4 cups diced yellow bell peppers; 4 cups diced red bell peppers; 4 1/2 cups diced onions; 2 finger hot chili peppers, minced with seeds (6 inch)

Servings: persons

9 cups diced jicama
1 tablespoon whole pickling spices
3 inches cinnamon
8 cups white vinegar (5% acid)
4 cups white sugar
3 teaspoons red pepper flakes
4 cups diced yellow bell peppers
4 cups diced red bell peppers
4 1/2 cups diced onions
2 finger hot chili peppers, minced with seeds (6 inch)

1
Place cinnamon stick and pickling spice in a spice bag.
2
In a large stainless steal or enamel pot combine spice bag, vinegar, sugar and pepper flakes.
3
Bring to a boil, stirring until sugar is dissolved.
4
Stir in remaining ingredients and bring to a boil-reduce heat and simmer, covered for 30 minutes.
5
Discard spice basg and ladle relish into clean, hot jars leaving 1/2 inch head space.
6
Seal and process for 20 minutes in a boiling water bath.
7
Let stand overnight and then check seals.

1319

kcal

Calories

Fat

317

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 9 cups diced jicama, 1 tablespoon whole pickling spices, 3 inches cinnamon, 8 cups white vinegar (5% acid), and more.

Yes, Jicama Relish falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jicama Relish

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