Pickled Pico De Gallo Jicama Recipe

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 bubbles. 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 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.