Pickled Fiddleheads...
Recipe type: Pickles
Prep time: 
Cook time: 
Total time: 
  • 2 pounds fiddleheads, cleaned per above
  • 1 large white onion, cut in half then sliced into ½ circles
  • 3½ cups white vinegar
  • 3½ cups water
  • 2 tsp salt
  • 8 cloves garlic, smashed
  • 2 Tbsp honey
  • 2 tsp chili flakes
  • 4 tsp black peppercorns
  1. Prepare jars, lids and waterbath pot for canning.
  2. Bring a large pot of salted water to a boil. Once boiling, blanch fiddleheads for 3 minutes. Drain and cool with cold water.
  3. To make the brine, combine vinegar, water, salt and honey and bring to a boil.
  4. While the brine is heating, pack 4 500 ml (pint) jars with fiddleheads, and (in each jar) add 2 garlic cloves, ½ tsp chili flakes and 1 tsp peppercorns.
  5. Cover fiddleheads with brine, leaving ½ inch headspace. Process for 10 minutes before removing, cooling and wiping jars.
  6. Store out of direct sunlight and wait 2 weeks before eating the first one!
Recipe by WellPreserved at https://www.wellpreserved.ca/pickled-fiddleheads-lessons-learned/