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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. 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.