Heart Of Palm Pickles Recipe
Yield: 8 PintsRecipe by luhu.jp
Ingredients:
4 quart: Tender hearts of palm,
2 tbsp: Salt,
1 quart: , Cold water
1 ounce: Mustard seed,
1 1/4 ounce: Dry mustard,
3 cup: Granulated sugar,
2 tbsp: Turmeric,
1 1/2 cup: Flour,
Red pepper, to taste
2 quart: Cider vinegar,
1: 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.
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 from luhu.jp
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 from luhu.jp