The season for fiddlehead ferns is usually quite short. Make it last by pickling part of your haul with this easy recipe. Since the fiddleheads cook down a fair amount in the pickling process, it's important to blanch them first so you can fill the jar full. Feel free to double the recipe, if you like.
- 12 oz. fiddleheads
- 1 Tbsp. salt
- 1 - 1 1/2 cups cider vinegar
- 1 cup sugar
- 1/8 tsp. mustard seeds
- 1/8 tsp. whole allspice
- 1/8 tsp. black peppercorns
- Bring a large pot or canning kettle of water to a boil. Also bring, a smaller pot or medium saucepan full of water to a boil.
- While water is coming to a boil, clean any brown shaft off the fiddleheads and trim off any browned or wrinkled ends.
- When the smaller pot is boiling, add the salt to the pot. Dump in the cleaned fiddleheads and let boil for 5 minutes. While they boil, prepare a large bowl of ice water. Drain the fiddleheads and dunk them in the ice water. Swish them around to cool them off completely and drain them again.
- Pack the blanched, cooled, and drained fiddleheads into a pint-size jar. Pour enough cider vinegar over fiddleheads to cover. Pour out the vinegar into a small saucepan. Add the sugar, mustard seeds, allspice, and pepper to vinegar and bring to a boil.
- Pour the vinegar mixture over the fiddleheads. Seal the jar and process in the larger pot of boiling water for 10 minutes.
- Let the jar sit until cool. Store in a dark place at least 2 weeks and up to 6 weeks before serving. Refrigerate once opened.
You Might Also Like
|Nutritional Guidelines (per serving)|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||0 g|