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Mexican-Style Pickled Peppers And Jicama's picture
  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.
Wipe rims.
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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 494 Calories from Fat 21

% Daily Value*

Total Fat 3 g3.9%

Saturated Fat 0.32 g1.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 89 mg3.7%

Total Carbohydrates 93 g30.9%

Dietary Fiber 49.7 g198.7%

Sugars 17.5 g

Protein 13 g26.3%

Vitamin A 55.8% Vitamin C 575%

Calcium 61% Iron 78.3%

*Based on a 2000 Calorie diet

Mexican-Style Pickled Peppers And Jicama Recipe