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Spring Greens: Pickled Fiddleheads

Spring Greens: Pickled Fiddleheads

The long winter has wound down. The apples and cabbage in the root cellar are now pig food and the potatoes good for nothing but seed. I’m hungry for something green and fresh but, up here in the New England hills, asparagus season is still weeks away.

Spring Greens: Pickled Fiddleheads

The long winter has wound down. The apples and cabbage in the root cellar are now pig food and the potatoes good for nothing but seed. I’m hungry for something green and fresh but, up here in the New England hills, asparagus season is still weeks ...

Author
Lehman's

Ingredients

  • 2 cups white wine vinegar
  • 1 cup water
  • 6 big cloves garlic (if you are using last year’s garlic and it’s losing flavor you can add more)
  • 1 small dried chili to taste (I don’t like too much heat. Feel free to add more.)
  • 2 tablespoons pickling salt
  • 2 tablespoons sugar
  • 2.5 tablespoons pickling spice (be sure to include peppercorns and mustard seed in the mix)

Directions

  1. In a medium saucepan, bring all to a boil
  2. Simmer the brine for about 5 minutes. While the mixture simmers, divide the fiddleheads between four canning jars. If you can find fresh dill add a head to each jar. If not then you can make do with some dill seed. I like to add a sprig of thyme if I have some too. Pour the brine over the fiddleheads. Process in a boiling water bath for ten minutes. These should cure for a few weeks to let the flavor develop the flavor.
  3. Serve a slice of toasted baguette spread with some fresh goat cheese and a single fiddlehead. It looks elegant and tastes fabulous.
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