Tangy Pickled Fiddleheads Recipe Ready in Just 30 Minutes
Pickled fiddleheads are a tangy and crisp snack or side dish made from young fern fronds. They preserve well and add a unique flavor to meals.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 2 jars 1x
- Category: Pickles
- Method: Pickling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 500g fresh fiddleheads
- 1 cup white vinegar
- 1 cup water
- 1 tbsp salt
- 1 tbsp sugar
- 2 cloves garlic, sliced
- 1 tsp black peppercorns
- 1 tsp mustard seeds
Instructions
- Clean fiddleheads thoroughly under cold water.
- Blanch fiddleheads in boiling water for 2 minutes, then drain.
- Pack fiddleheads into sterilized jars.
- Combine vinegar, water, salt, sugar, garlic, peppercorns, and mustard seeds in a saucepan.
- Bring mixture to a boil, then pour over fiddleheads.
- Seal jars tightly and refrigerate for at least 48 hours before eating.
Notes
- Store pickled fiddleheads in the refrigerator for up to 3 months.
- Use clean jars to prevent spoilage.
- Adjust sugar and salt to taste.
Nutrition
- Serving Size: 1/4 cup
- Calories: 20
- Sugar: 1g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg