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!


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

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

  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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