Heart of Palm Pickles

2 days, 30 min. Prep: 2 days Cook: 30 minutes

838 calories per serving view nutrition facts

8 pints suggest servings

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Ingredients

4	quarts	hearts of palm, canned	tender
2	tablespoons	salt
1	quart	water	cold
1	ounce	mustard seed
1 1/4	ounces	dry mustard
3	cups	sugar	granulated
2	tablespoons	turmeric
1 1/2	cups	flour, all-purpose
1	x	sweet red bell peppers	to taste
2	quarts	cider vinegar
1	each	lemon	juice and rind of

Directions

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.

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Nutrition Facts

Serving Size 236g

Amount per Serving

Calories 838 6% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 3491mg	145%
Total Carbohydrate 194.0g	65%
Dietary Fiber 4.0g	17%
Sugars 151.0g
Protein 9.0g	18%

Vitamin A	0%		Vitamin C	11%
Calcium	10%		Iron	28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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