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!
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 1 pint
- 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
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!).
- 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
Calories: 120kcal | Carbohydrates: 17g | Protein: 11g | Fat: 1g | Sodium: 13985mg | Potassium: 926mg | Vitamin A: 8500IU | Vitamin C: 62.2mg | Calcium: 83mg | Iron: 3.4mg