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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A recipe from the Maine Extension Service. If you don't have fiddleheads in your area, substitute asparagus! =) Ingredients:
1/2 gallon apple cider vinegar |
2 cups water |
1/2 cup salt |
1/2 cup sugar |
1/2 cup mustard seeds |
fiddlehead, raw,washed and free of chaff and packed in clean pint jars |
Directions:
1. Pack cleaned raw fiddleheads in clean pint jars.
2. Mix vinegar, water, salt, sugar and mustard seed in a large pot and bring to boil.
3. Pour over fiddleheads in pint-sized jars.
4. Seal.
5. Process 10 minutes in boiling water process canner.
6. Let set for 6 weeks before using for best results.
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