Spicy Pickled Jicama and Vintage Blue Mason Jars

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I love old country charm – burlap coffee bags, vintage Pyrex bowls and of course I adore the old blue Ball mason jars. Ball has their limited edition 100th Anniversary blue jars out in stores and I couldn't help but grab a pack. And I LOVE them!!

Pinterest has so many canning and pickling recipes and I love the inspiration so I adapted a recipe I found for spicy pickled jicama and wow!!! The jicama was crunchy and tangy and disappeared fast. So for batch #2, I added fresh baby dill, a little bit of honey and tried out my new blue mason jars!

I'd like to say I can give you some accurate measurements but I've never been one to measure anything which makes giving recipes out difficult so here's the recipe (with approximate measurements). I also used Ball pickle crisp granules this batch…that I did measure! And I made 5 pints with this batch.

Spicy Pickled Jicama

  • 3 large, firm jicama
  • 4 cups white vinegar
  • 2 cups apple cider vinegar
  • 2 tablespoons of honey
  • 1 tablespoon kosher salt
  • Fresh baby dill
  • Pickled garlic
  • Fresh jalapeño

Cut the jicama into long sticks. Mine were about 3 – 4 inches long, and about 1/4 – 1/2 inch wide. Pack into jar and put in the fresh dill, garlic and jalapeños – I only used 1 jalapeño because a little goes a long way and I picked a hot jalapeño so flavor to your liking. I also added 1/8 teaspoon of the Ball pickle crisp granules to each pint.

Heat the vinegars, honey, and salt to a boil. Personal preference but I use raw local honey and Bragg's organic apple cider but any will work. Once mixture is boiling, remove from heat and ladle into jars. Top with lid and mine sealed within 2 minutes. If you're leaving these on the shelf for a while I suggest a hot water bath after you fill the jars but I know this will be gone asap so I just boiled the lids and rings prior to starting this project. Hope you enjoy!!!!

 

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