Mexican-Style Pickled Peppers And Jicama
|Banana peppers||1⁄2 Pound|
|Jicama||1 1⁄2 Pound|
|Water||8 Cup (128 tbs)|
|Pickling salt||1⁄4 Cup (4 tbs) (Boiled in salt water)|
|Vinegar||2 Cup (32 tbs)|
|Dried basil||4 Teaspoon, crushed|
|Garlic||5 Clove (25 gm)|
Slice peppers crosswise into 1/2 inch strips; rinse and discard seeds and any interior pulp.
Peel and slice jicama lengthwise into 4 inch long sticks.
In a large mixing bowl combine 4 cups of the water and the salt.
Add peppers and jicama.
Let stand overnight.
Drain and rinse well.
In a large saucepan combine the remaining water, vinegar, and basil.
Bring to boiling; reduce heat.
Simmer, uncovered, for 10 minutes.
Pack peppers and jicama into clean, hot pint jars, leaving 1/2 inch headspace.
Add one clove of garlic to each jar.
Pour the hot vinegar solution over pepper mixture, stirring solution to keep herbs evenly distributed.
Leave 1/2 inch headspace in each jar.
Adjust lids; process in boiling water bath for 10 minutes.
(Start timing after the water comes to boiling.) Cover and chill overnight.
If desired, before serving, open jar and remove 2 tablespoons of the vinegar solution and add 2 tablespoons oil.