Sweet Pickled Fiddleheads Recipes
SWEET PICKLED FIDDLEHEADS
Fiddleheads, an early spring delicacy in Maine, are the young coiled leaves of the ostrich fern (Matteuccia struthiopteris). Nearly all ferns have fiddleheads, but those of the ostrich fern are unlike any other. Ostrich fern fiddleheads, which are about an inch in diameter, can be identified by the brown papery scale-like covering on the uncoiled fern, as well as the smooth fern stem, and the deep "U"-shaped groove on the inside of the fern stem. From the University of Maine Extension Service.
Provided by Molly53
Categories Vegetable
Time 30m
Yield 6 pints
Number Of Ingredients 4
Steps:
- Distribute washed fiddleheads in pint jars.
- Mix vinegar, sugar and salt in saucepan; bring to a boil.
- Pour over fiddleheads in jars; place seals and screw on bands fingertip tight.
- Process 10 minutes in boiling water bath.
Nutrition Facts : Calories 678.5, Sodium 784.8, Carbohydrate 168.1, Sugar 167
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- Toast the spices, then add them and the vinegar, water, salt and sugar. Add the sliced onions and bring the mixture to a boil, then allow to cool, uncovered.
- Bring a pot of salted water to a boil then add the fiddleheads and blanch for 1.5 minutes. Remove the fiddleheads to a cold water bath immediately to stop cooking. Drain the fiddleheads well.
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- Bring the 4 cups water, salt, lemon zest, garlic, and thyme to a boil, allow to sit for 5 minutes, then add the vinegar.
- Bring the 1.5 gallons of water to a rolling boil. Add the fiddlehead ferns to the pot, then cook for exactly 1.5 minutes (90 seconds) covering the pot to increase the heat, stirring the fiddles occasionally to ensure even blanching. Immediately remove the fiddleheads to cold water to stop their cooking.
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