Marinated Fiddleheads

Submitted by admin on Mon, 08/17/2009 - 22:31
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Summary

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RecipesFiddlehead Fern

Description

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

Instructions

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.