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Add a photoServings: 8
Ingredients
- 4 quart Tender hearts of palm
- 2 Tbsp. Salt
- 1 quart ,Cool water
- 1 ounce Mustard seed
- 1 1/4 ounce Dry mustard
- 3 c. Granulated sugar
- 2 Tbsp. Turmeric
- 1 1/2 c. Flour Red pepper, to taste
- 2 quart Cider vinegar
- 1 x Lemon, juice and rind of
Directions
- Be sure which 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 cold place for two days.
- On the morning of the third day, pour off all salt water, wash palm pcs 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 in the juice of a lemon and the rind, sliced into tiny slivers. Cook 10 min.
- Add in the pcs of palm, bring to a boil, and boil 2 min. Fill warm, sterilized pint jars with the pickles and seal while warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 473g | |
| Recipe makes 8 servings | |
| Calories 452 | |
| Calories from Fat 13 | 3% |
| Total Fat 1.61g | 2% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1812mg | 76% |
| Potassium 280mg | 8% |
| Total Carbs 98.03g | 26% |
| Dietary Fiber 1.8g | 6% |
| Sugars 76.38g | 51% |
| Protein 3.67g | 6% |
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