Heart Of Palm Pickles

* Exported from MasterCook *

HEART OF PALM PICKLES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Canning Condiments
Fruits Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 qt Tender hearts of palm
2 tb Salt
1 qt -- Cold water
1 oz Mustard seed
1 1/4 oz Dry mustard
3 c Granulated sugar
2 tb Turmeric
1 1/2 c Flour
Red pepper -- to taste
2 qt 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.

From _Our Best Recipes_ by Lena E. Sturges, Food
Editor. Birmingham, AL: Oxmoor House, Inc., 1970.
Pg. 184. Library of Congress Catalog Number 70-140493.



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