Pickled Fiddleheads Recipe - Foraging in Spring
apple cider vinegar
pickling spice mix
red pepper flakes
Clean the fiddleheads well. Remove the papery cover and clean debris out of stems. Trim the end of the stems if they've started to split or turn brown. Boil the fiddleheads for 10 minutes. Drain.
While the fiddleheads are boiling, bring the water and vinegar to a boil in a sauce pot.
Add 1 teaspoon of dill seed, 1 1/2 teaspoons of pickling spice, one clove of garlic and two peppercorns to each jar.
If you want hot pickled fiddleheads, add one-eighth teaspoon (or more to suit your tastes) red pepper flakes to each jar.
Divide the fiddleheads between the jars. Pour the boiling water and vinegar over the fiddleheads and fill the jar to one-quarter inch from the top. Close the jars with standard canning lids and rings.
Hot water bath (not pressure can) the jars for 10 minutes following standard canning procedures. Let the pickles set for about a week before eating.
Cooking with Chef Robin, On The Fire, Big Wild Radio.