How to Pickle Fiddleheads
The growing season for fiddleheads in Canada is mercilessly short – only about two months. Fortunately, there are ways to enjoy this highly nutritious superfood throughout the year – including pickling. Here’s how:
- 1/2 pound fiddlehead ferns
- Kosher salt (see amounts below)
- 1/2 cup apple cider vinegar
- 1/2 teaspoon mustard seeds (per jar)
- 1/2 teaspoon dill seeds (per jar)
- 1/4 teaspoon black peppercorns (per jar)
- 2 allspice berries (per jar)
- 1 garlic clove, smashed (per jar)
- 2, 250-ml mason jars, cleaned and sterilized
- Place fiddlehead ferns in a large bowl of cold water and wash well. Trim the ends off of each fiddlehead.
- Add two tablespoons of salt to two quarts of water in a medium saucepan and bring to a boil over high heat. Add fiddleheads 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 each jar. Pack fiddleheads 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 the jar is cool enough to handle, remove the ring and check the seal.
- Sealed jars can be stored in the pantry for up to one year. Unsealed jars should be refrigerated and used promptly. Allow the pickled fiddleheads to age for at least a week before eating.
Small-batch recipe courtesy of Serious Eats.