Heart of Palm Pickles

• 4 quarts hearts of palm, canned tender
• 2 tablespoons salt
• 1 quart water cold
• 1 ounce mustard seeds
• 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 apple cider vinegar
• 1 each lemon juice and rind of

1. Be sure that all tough fiber is trimmed from heart of palm.
2. Cut the tender white portion of heart into small strips.
3. Place these strips to soak in salted water.
4. Let sit in a cool place for two days.
5. On the morning of the third day, pour off all salt water, wash palm pieces well in clear water and drain.
6. Mix the mustard seed, mustard, sugar, turmeric, flour, red pepper and vinegar.
7. Boil slowly, stirring with a wooden spoon.
8. Add the juice of a lemon and the rind, sliced into tiny slivers.
9. Cook 10 minutes.
10. Add the pieces of palm, bring to a boil, and boil 2 minutes.
11. Fill hot, sterilized pint jars with the pickles and seal while hot.

hearts of palm, salt, water, seeds, mustard, sugar, turmeric, flour, sweet red bell peppers, apple cider vinegar, lemon juice

Taken from recipeland.com/recipe/v/heart-of-palm-pickles-47836 (may not work)