• Prep Time:
  • Cooking Time:
  • Serves: 8 Pints

Heart of Palm Pickles

  • Recipe Submitted by on

Category: Vegetables, Canning, Condiments, Fruit

 Ingredients List

  • 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.

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