Thursday, May 5, 2011

Sweet and Sour

Hooray for Spring!

Fiddleheads were in the store yesterday. After last year's fiasco, I decided I was better off just pickling them again. I found a series of recipes on the University of Maine website and today made the Sweet Pickled Fiddleheads and the Quick Sour Fiddlehead Pickles. Here are the recipes, sized down to what I had:

Sweet Pickled Fiddleheads
1 pint cider vinegar
2.5 cups sugar
1 teaspoon kosher salt

which was way more syrup than I needed for the 1 pint of fiddleheads I had packed into 2 half-pint jars. Likely it'd be enough for 4-6 half-pint jars.

Quick Sour Fiddlehead Pickles
1 pint cider vinegar
1/2 cup water
1/8 cup kosher salt
1/8 cup sugar
1/8 cup mustard seeds

this was a more reasonable amount for the 3 half-pint jars of fiddleheads, but could easily have filled 4.

Both pickles were processed for 10 minutes in the boiling water canner and we'll see how they turn out!

3 comments:

  1. Those sound pretty good. I've never actually tried fiddleheads.

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  2. I thought they were a New England thing? Do you get them out there? If so, try them! Steamed or sauteed with butter...

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  3. I bet we get them on the other side of the mountain. I know we get ramps and somehow I always connect the two.

    just checked the csa list for last month and yes, there were fiddleheads, AND morels. Sadly, I wasn't buying a share :(

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