These tangy pickled fiddleheads are a delicious addition to a charcuterie board, and also make a pretty garnish for Caesars and Bloody Marys.
- ½ lb fresh fiddleheads
- ¾ cup rice wine vinegar
- ¾ cup water
- 2 tsp kosher salt
- 1 tsp pickling spice
- 1 garlic clove, halved
- Bring a large pot of salted water to a boil over high heat. While you’re waiting on the water, rinse the fiddleheads well in a large bowl of cold water, rubbing away any brown scaly bits. Rinse again and trim the stems.
- Add the fiddleheads to the pot of boiling water and cook for 10 minutes. Drain and rinse well with cold water.
- In a small saucepan set over medium high heat, combine the vinegar, water and salt. Bring to a boil, stirring periodically. Simmer for 2-3 minutes, or until the salt is completely dissolved, then remove from the heat.
- Place 2 sterilized 250mL jars on a clean tea towel. Divide the pickling spice and garlic cloves between the two jars. Pack in the fiddleheads as tightly as you can, then cover with the hot pickling brine. Cover with sterilized lids and tighten to finger-tight.
- At this point, the jars can be processed in a boiling water bath for 10 minutes and stored for up to a year in a cool, dark spot, or placed in the fridge and eaten within a month. For best results, let the pickles age for at least a week before cracking open.
- Category: Appetizer
- Cuisine: Canadian