Othercreativecanning5.0
Pickled Fiddleheads
These simple pickled fiddleheads can be water bath canned for long-term preservation, or they can be kept in the refrigerator for immediate use. Either way, the vinegar helps bring out the flavor of the fiddlehead ferns.
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
1
Boil the fiddleheads in salted water for ⏱️ 10 minutes. Strain and rinse.
fiddleheads (about 1/2 lb.)2 cups
2
Pack cooked fiddleheads in a pint mason jar, leaving 1-inch headspace.
fiddleheads (about 1/2 lb.)2 cups
3
Add all spices directly into the jar on top of the cooked fiddleheads.
fiddleheads (about 1/2 lb.)2 cups
4
Bring water, vinegar and salt to a boil and pour over the fiddleheads and spices.
salt (plus more for cooking the fiddleheads)1 tspfiddleheads (about 1/2 lb.)2 cups
5
Cap with a 2 part mason jar lid.
6
Process in a water bath canner for ⏱️ 10 minutes (or ⏱️ 15 minutes if above 6,000 feet in elevation). If not canning, simply store in the refrigerator. Either way, give them at least a few days for the flavors to infuse before eating.
Nutrition Facts
calories
8 kcal
fat Content
0.1 g
serving Size
1 serving
fiber Content
0.1 g
sugar Content
0.02 g
sodium Content
292 mg
protein Content
1 g
carbohydrate Content
1 g
saturated Fat Content
0.01 g
unsaturated Fat Content
0.013 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...