We found so many great recipes that we had to start pinning them to a board on Pinterest! Don't you love this tool?! We do!
We all know how to cook these fiddleheads, but we love how the artistic crowd is using them to decorate such as as a flourish in this bouquet, as a boutineer for the dapper groom.
We have to say, we have cooked fiddleheads many ways, but we have yet to pickle them! This new pickling fiddlehead recipe is on our list for spring 2013 now!
From Serious Eats
- 1/2 pound fiddlehead ferns
- Kosher salt
- 1/2 cup apple cider vinegar
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon dill seeds
- 1/4 teaspoon black peppercorns
- 2 allspice berries
- 1 garlic clove, smashed
Place fiddlehead ferns in a large bowl of cold water and wash well. Rub away any brown chaff and trim cut ends.
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.
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.
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.
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.
About the author: Marisa McClellan is a food writer, canning teacher, and dedicated pickler who lives in Center City Philadelphia. Find more of her jams, pickles and preserves (all cooked up in her 80-square-foot kitchen) at her blog, Food in Jars.