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Heart of Palm Pickles

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Submitted by hank

YIELD

8 pints

PREP

2 days

COOK

30 min

READY

2 days

Ingredients

4 4
QUARTS QUARTS HEARTS OF PALM, CANNED
tender *
2 3E+1
TABLESPOONS ML SALT
1 0.9
QUART L WATER
cold *
1 28.9
OUNCE ML/G MUSTARD SEEDS
1 ¼ 36.1
OUNCES ML/G DRY MUSTARD
3 7.1E+2
CUPS ML SUGAR
granulated
2 3E+1
TABLESPOONS ML TURMERIC
1 ½ 355
1 1
X X SWEET RED BELL PEPPERS
to taste *
2 2
QUARTS QUARTS APPLE CIDER VINEGAR *
1 1
EACH 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 236g (8.3 oz)
Amount per Serving
Calories 838 6% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3491mg 145%
Total Carbohydrate 65g 65%
Dietary Fiber 4g 17%
Sugars g
Protein 18g
Vitamin A 0% Vitamin C 11%
Calcium 10% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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