The fiddlehead season is short and sweet. Make it last by pickling part of your haul with this easy recipe. This recipe can be successfully doubled, tripled, or more.
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- 4 oz. fiddleheads
- 1 - 1 1/2 cup cider vinegar
- 1 cup sugar
- 1/8 tsp. mustard seeds
- 1/8 tsp. whole allspice
- 1/8 tsp. black peppercorns
Preparation:
- Bring a large pot of water to a boil.
- Meanwhile, pack fiddleheads into a pint-size jar. Pour enough cider vinegar over fiddleheads to cover. Pour out vinegar into a small saucepan. Add sugar, mustard seeds, allspice, and pepper to vinegar and bring to a boil.
- Pour vinegar mixture over fiddleheads. Seal jar and process in boiling water for 10 minutes.
- Let jar sit until cool. Store in a dark place at least 2 weeks and up to 6 weeks before serving. Refrigerate once opened.
