Heart Of Palm Pickles

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Heart Of Palm Pickles

 

4 quarts tender hearts of palm

2 tablespoons salt

1 quart cold water

1 ounce mustard seed

1 1/4 ounces dry mustard

3 cups granulated sugar

2 tablespoons turmeric

1 1/2 cups flour

red pepper to taste

2 quarts cider vinegar

1 lemon, juice and rind of

 

Be sure that all tough fiber is trimmed from heart of palm. Cut the tender

white portion of heart into small strips. Place these strips to soak in salted

water. Let sit in a cool place for two days.

On the morning of the third day, pour off all salt water, wash palm pieces

well in clear water and drain.

Mix the mustard seed, mustard, sugar, turmeric, flour, red pepper and vinegar.

Boil slowly, stirring with a wooden spoon. Add the juice of a lemon and the

rind, sliced into tiny slivers. Cook 10 minutes.

Add the pieces of palm, bring to a boil, and boil 2 minutes. Fill hot,

sterilized pint jars with the pickles and seal while hot.

Serves 8.

 

 

 

 

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