Bill's RecipesPickled JicamaFollowing for 2 quarts, scale up as needed:1 large jicama 1¼ cup sugar 1½ cup cider vinegar 1½ tablespoons dry mustard ½ teaspoon salt peal the jicama and cut into 1/2 inch strips. Heat the vinegar, 1 cup water, sugar, salt, and dry mustard to a boil. Place the jicama in clean canning jars. Cover with the hot vinegar mixture.
Seal, cool and store in the refrigerator. Let stand a few days before using. They will keep for
months in the refrigerator.
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