Marinated Fiddleheads

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Marinated Fiddleheads

Marinated Fiddleheads


  • 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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