Pickled Fiddle Head Ferns |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Fiddle Pickles! who knew you could eat ferns? cant wait to bring these to a party! Ingredients:
1 lb fiddleheads, cleaned |
2 lemons |
1 1/2 cups water |
1 1/2 cups wine vinegar |
1/3 cup sugar |
2 tbsp kosher salt |
8-inch piece wild ginger (optional) |
1 tsp whole black pepper |
1 tsp coriander seeds |
1 tsp whole allspice |
1/2 lb shallots, sliced 1/8 inch thick |
4 pint jars with lids and screwcaps, sterilized |
Directions:
1. 1. Remove strips of lemon zest with a peeler, then juice lemons.
2. 2. Pack fiddleheads tightly into canning jars, layered with shallots and lemon zest.
3. 3. Bring to boil water, vinegar, lemon juice, sugar, salt, spices, and optional ginger.
4. 4. Pour over fiddleheads so that liquid reaches to within a 1/4 inch of rim, then secure lids and process in hot water bath for 10 minutes
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