Pickled Fiddlehead Ferns

Pickled Fiddlehead Ferns
Pickled Fiddlehead Ferns might be just the side dish you are searching for. This recipe serves 1. One serving contains 44 calories, 1g of protein, and 1g of fat. It is a good option if you're following a gluten free, primal, and whole 30 diet. If you have kosher salt, garlic clove, peppercorns, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Place fiddlehead ferns in a large bowl of cold water and wash well. Rub away any brown chaff and trim cut ends.
Ingredients you will need
FiddleheadsFiddleheads
WaterWater
Dry Seasoning RubDry Seasoning Rub
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BowlBowl
2
Add two tablespoons of salt to two quarts of water in a medium saucepan and bring to a boil over high heat.
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WaterWater
SaltSalt
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Sauce PanSauce Pan
3
Add fiddlehead ferns and cook for 10 minutes.
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FiddleheadsFiddleheads
4
Drain and rinse with cold water.
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WaterWater
5
Combine vinegar, 1/2 cup water, and 1 teaspoon salt in a small saucepan and bring to a boil.
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VinegarVinegar
WaterWater
SaltSalt
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Sauce PanSauce Pan
6
Place spices and garlic cloves into the bottom of a prepared pint jar. Pack fiddlehead ferns into the jar and add hot pickling liquid to cover.
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FiddleheadsFiddleheads
Whole Garlic ClovesWhole Garlic Cloves
SpicesSpices
7
Wipe rim, apply lid and ring and process in a small boiling water bath canner for 10 minutes.
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WaterWater
8
Remove jar from canner and let cool on a folded kitchen towel. When jar is cool enough to handle, remove ring and check seal.
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Kitchen TowelsKitchen Towels
9
Sealed jars can be stored in the pantry for up to one year. Unsealed jars should be refrigerated and used promptly.
10
Let these pickles age for at least a week before eating.
Ingredients you will need
PicklesPickles
DifficultyMedium
Ready In45 m.
Servings1
Health Score6
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