Pickled Fiddlehead Ferns
Ingredients
- ½ pound fiddlehead ferns, about 2 cups
- ½ cup white vinegar
- ¾ cup water
- 2 teaspoons kosher salt
- 1 teaspoon pickling spice
- ½ teaspoon dill seeds
- 1 garlic clove
Instructions
- Clean the fiddlehead ferns in multiple changes of cold water until no dirt or debris remains. Bring 2 quarts of water to boil over high heat in a medium saucepan. Add the ferns and boil for 2 minutes. With a slotted spoon, transfer the ferns from the boiling water to a bowl of ice water to halt the cooking process. Drain and set aside. Fill a large canning pot with enough water to cover a pint jar and bring it to a boil. While the water comes to a boil, combine the vinegar, ¾ cup water and salt in a small saucepan and bring it to a boil. Place the spice, dill and garlic clove in the bottom of a clean pint jar. Pack the ferns into the jar and pour in enough hot pickling liquid to cover them, filling to ¼ inch from the rim. Wipe the rim with a damp clean towel to remove any residue and top with a clean lid and ring. Immediately place the jar in the boiling water bath for 10 to 12 minutes, then, using canning tongs, carefully move the jar to a towel and let cool completely. Make sure the can is sealed properly before storing. If you hear a pop while it cools, or if you press on the lid and it doesn’t move, it is sealed properly. The flavor will be best after a week; you can store pickles for up to a year. Refrigerate after opening. If the jar did not seal properly, store the pickles in the refrigerator and eat within 2 to 3 weeks. Edible Michiana original recipe
