Heart Of Palm Pickles

Recipe Ingredients

4		Tender hearts of palm
2 tablespoons	30ml	Salt
1		-- cold water
1 oz	28g	Mustard seed
1 1/4 oz	35g	Dry mustard
3 cups	594g / 20oz	Granulated sugar
2 tablespoons	30ml	Turmeric
1 1/2 cups	93g / 3.3oz	Flour
		Red pepper - to taste
2		Cider vinegar
1		Lemon - juice and rind of

Recipe 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.

Source:
Cooking Light, Jan/Feb 1993, page 80

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.