Spicy Pickled Fiddleheads
Spicy pickled fiddlehead ferns can be prepared using either a fast process or a longer technique for richer flavor.
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Instructions
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Start boiling a large pot of water.
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Clean fiddlehead ferns by rinsing them until water runs clear and all brown bits are removed, then trim any browned ends.
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Cook the cleaned fiddleheads in boiling water for 4 minutes, then drain.
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Pack the blanched fiddleheads into clean 1/2-pint canning jars, leaving 1/2-inch headspace.
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In a nonreactive saucepan, combine 1 cup water, vinegar, honey, and salt.
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Add chile pepper, spicebush or allspice, mustard, coriander, cumin, and black pepper to the saucepan.
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Bring the mixture to a boil, then simmer on low for 5 minutes.
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Pour the hot brine over the fiddleheads in the jars, ensuring 1/4 to 1/2-inch headspace, and secure lids.
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Process the filled jars in a boiling water bath for 10 minutes.
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Remove jars, cool completely on a towel-lined surface, retighten lids once sealed, and store in a cool, dark place.