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Mexican-Style Pickled Peppers And Jicama Recipe
|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)|
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
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.