Pickled Fiddleheads
These simple pickled fiddleheads can be water bath canned for long-term preservation, or they can be kept in the refrigerator for immediate use. Either way, the vinegar helps bring out the flavor of the fiddlehead ferns.
Servings: 8 servings, Makes 1 Pint
Ingredients
- 2 cups fiddleheads about 1/2 lb.
- 1/2 cup water
- 1/2 cup vinegar white or cider
- 1 tsp salt plus more for cooking the fiddleheads
- 1/2 tsp peppercorns
- 1/2 tsp fennel
- 1/2 tsp corriander
- 1 sprig thyme
- 2-3 cloves garlic
Instructions
- Boil the fiddleheads in salted water for 10 minutes. Strain and rinse.
- Pack cooked fiddleheads in a pint mason jar, leaving 1-inch headspace.
- Add all spices directly into the jar on top of the cooked fiddleheads.
- Bring water, vinegar and salt to a boil and pour over the fiddleheads and spices.
- Cap with a 2 part mason jar lid.
- Process in a water bath canner for 10 minutes (or 15 minutes if above 6,000 feet in elevation). If not canning, simply store in the refrigerator. Either way, give them at least a few days for the flavors to infuse before eating.
Nutrition
Calories: 8kcal | Carbohydrates: 1g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 292mg | Potassium: 74mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 641IU | Vitamin C: 5mg | Calcium: 9mg | Iron: 0.3mg