Marinated Fiddleheads

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Home > Vegetables > Fiddlehead Fern

Marinated Fiddleheads

Ingredients:

5 lbs fresh fiddleheads
1 lb fresh wild leeks, ramps or shallots
Fresh peppers - hot or mild to taste
Fresh herbs (cut fine)- basil, tarragon, thyme, rosemary and chives
5 cups apple cider or wine vinegar
5 cups extra virgin olive oil
3 tbsp sugar
salt to taste

Clean and rinse fiddleheads. Blanch fiddleheads in boiling water for 1 minute. Remove from heat, drain and rinse in cold water to cool them. Clean and cut up peppers, wild leeks and fresh herbs.

Pour vinegar over cooled fiddleheads in a non-reactive container. Add cut up peppers, wild leeks, herbs, sugar and salt. Stir to wet all ingredients. Add Olive Oil and stir again. Refrigerate for 24 hours before serving.

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