Pickled Fiddlehead Ferns Recipe

1. 1

   Place fiddlehead ferns in a large bowl of cold water and wash well. Rub away any brown chaff and trim cut ends.

2. 2

   Add two tablespoons of salt to two quarts of water in a medium saucepan and bring to a boil over high heat. Add fiddlehead ferns and cook for 10 minutes. Drain and rinse with cold water.

3. 3

   Combine vinegar, 1/2 cup water, and 1 teaspoon salt in a small saucepan and bring to a boil. Place spices and garlic cloves into the bottom of a prepared pint jar. Pack fiddlehead ferns into the jar and add hot pickling liquid to cover.

4. 4

   Wipe rim, apply lid and ring and process in a small boiling water bath canner for 10 minutes. Remove jar from canner and let cool on a folded kitchen towel. When jar is cool enough to handle, remove ring and check seal.

5. 5

   Sealed jars can be stored in the pantry for up to one year. Unsealed jars should be refrigerated and used promptly. Let these pickles age for at least a week before eating.

* Per serving · 4 servings · Values may vary.

No additional tips available.