*  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.
  
 
 
                    - - - - - - - - - - - - - - - - - -