Pickled Pico De Gallo Jicama

Pickled jicama with key limes and pico de gallo spices creates a tangy and delicious appetizer.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 27 Calories

Ingredients

• 4 ½ cups water
• 1 cup white vinegar
• 4 1-pint canning jars with lids and rings
• ⅓ cup pickling salt
• 3 Key limes, juiced
• 2 tablespoons pico de gallo seasoning mix
• 1 large jicama, peeled and cut into sticks
• 1 Key lime, cut into 8 slices

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.