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pickled fiddleheads
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Pickled Fiddleheads

Another treat and a better way to extend the season than freezing, especially when you find the perfect fiddleheads, is pickling. The general idea is from forager/chef Alan Bergo. Make sure the fiddleheads are very fresh, tightly coiled and firm or don’t bother.

Ingredients

  • 4 cups water
  • 2 tbsp kosher salt
  • 1 tbsp sugar (optional)
  • 2 cups white wine or Champagne vinegar
  • water for blanching
  • 2.2 lbs fresh fiddleheads, washed and trimmed
  • 5-6 cloves garlic, lightly crushed
  • 1 lemon (for peel)
  • 6-8 whole black peppercorns
  • rosemary or thyme, several sprigs, or other favourite herb

Instructions

  • Boil the water with the salt and sugar (if using), remove from the heat and add the vinegar. Set aside.
  • Bring about 5-6 litres of water to a boil. Add the washed and trimmed fiddleheads and cook for about 2 minutes. Drain immediately.
  • Pack the fiddleheads into one or two large jars along with garlic, lemon zest, peppercorns and herbs. (the skin/zest from lemon with a potato peeler, avoiding as much of the white pith as you can.)