Pickled Fiddleheads Recipe - Cooking Index
Pickled Fiddleheads Recipe - Cooking Index
| 3 lbs | 1362g / 48oz | Fiddleheads - (3 to 5 lbs) - washed, blanched, |
| And shocked in two water baths | ||
| 1 | Water | |
| 1/2 cup | 118ml | White vinegar |
| 1/4 cup | 59ml | Kosher salt |
| 1 teaspoon | 5ml | Sugar |
| Garlic cloves | ||
| Bay leaves | ||
| Black pepper corns - whole | ||
| Pickling spice | ||
| Fresh dill sprigs |
Wash canning jars in hot sudsy water and rinse thoroughly. Soak caps in very hot water.
Place water, vinegar, kosher salt and sugar in a saucepan. Bring to boil. Pack each jar tighly with fiddleheads. Place 1 garlic clove, 3 peppercorns, 1 bay leaf and 1/2 teaspoon pickling spice into each jar. Pour hot vinegar mixture into each jar, filling to within 1/2 inch of the rim. Run a flat table knife around the inside of the jar to extract excess air. Place tops on jars and secure.
Place in boiling water bath and process for 12 minutes. Allow to cool. Tops of jars should be concave for a quality seal.
This recipe yields about 12 pints.
Source:
FIDDLEHEAD'S ETC. by Claudia Gohl - Wolcott, VT - Downloaded from - http://www.madriver.com/rsvp
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