pickled pico de gallo jicama

Ingredients

• Servings: 20
• 4 1/2 cups water
• 1 cup white vinegar
• 1/3 cup pickling salt
• 3 key limes, juiced
• 2 tablespoons pico de gallo seasoning mix
• 4 1-pint canning jars with lids and rings
• 1 large jicama, peeled and cut into sticks
• 1 key lime, cut into 8 slices

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins


• 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.
• 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 . 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 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.