Print

Spicy Pickled Fiddleheads

Spicy Pickled Fiddleheads are a delicious way to preserve the unique seasonal flavor of the wild ferns and enjoy a healthy snack all year round!
Course Condiment, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 1 pint
Calories 120kcal
Author Karrie | Tasty Ever After

Ingredients

  • 1/2 pound fiddlehead ferns (choose tight, closed fern heads)
  • 2 tablespoons + 1 teaspoon Kosher salt , divided
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1/2 teaspoon crushed spicy red pepper flakes
  • 1/2 teaspoon white or black peppercorns
  • 3 whole allspice berries
  • 2 small garlic clove , smashed

Instructions

  • Place fresh fiddlehead ferns in a large bowl of cold water and wash away any dirt. Gently rub away any brown chaff on the fern heads with your fingers and trim the ends. Set aside.
  • Over high high, bring to a boil two quarts of water in a medium saucepan and stir in two tablespoons of salt. Add cleaned fiddlehead ferns and cook for 12 minutes, stirring occasionally. Drain, then rinse the ferns with cold water. Set aside.
  • Combine vinegar, 1/2 cup water, and 1 teaspoon salt in a small saucepan and bring to a boil. Add all the spices and garlic cloves to the mixture and remove pan from the heat.
  • Add the fiddlehead ferns to a clean jar and completely cover with the pickling liquid.
  • Use a boiling water bath canner to seal the jar and store for up to one year in the pantry or keep covered, unsealed jars in the refrigerator and use within a month. Allow pickles to age for at least a week before eating (but they are pretty delish after just 3 days in the refrigerator!).

Notes

  • Allow pickles to age for at least a week before eating
  • Use a boiling water bath canner to seal the jar and store for up to one year in the pantry or keep covered, unsealed jars in the refrigerator and use within a month
  • Adapted from Serious Eats

Nutrition

Calories: 120kcal | Carbohydrates: 17g | Protein: 11g | Fat: 1g | Sodium: 13985mg | Potassium: 926mg | Vitamin A: 8500IU | Vitamin C: 62.2mg | Calcium: 83mg | Iron: 3.4mg