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Heart Of Palm Pickles

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CATEGORY CUISINE TAG YIELD
Fruits, Vegetables, Grains Canning, Condiments, Fruits, Harned 1994, Vegetables 8 Pints

INGREDIENTS

4 qt Tender hearts of palm
2 T Salt
1 qt Cold water
1 oz Mustard seed
1 1/4 oz Dry mustard
3 c Granulated sugar
2 T Turmeric
1 1/2 c Flour
Red pepper, to taste
2 qt Cider vinegar
1 Lemon, juice and rind of

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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