Pickled Fiddleheads
This information was sourced from the University of Maine Cooperative Extension Bulletin #4198, Facts on Fiddleheads
For more information about food safety, and tips for cleaning, storage, and preservation of fiddleheads, visit: https://extension.umaine.edu/publications/4198e/
Canning Tips and Recipes
UMaine Cooperative Extension does not recommend pressure canning as a method to preserve fiddleheads because process times have not been established and tested for home food preservation.
Commercial cider or white vinegar should be used and must have at least 5% acidity.
As guidance, approximately 3 pounds of raw fiddleheads should yield about 6 pints of pickled fiddleheads.
The brine should cover all the fiddleheads in the jar, while leaving a 1/2-inch headspace to ensure a proper seal.
Be sure to use best canning practices during the water bath process, which includes covering all jars in the canner with at least 1 inch of water and timing the boiling process when the water reaches a rolling boil (212 deg F) with all the jars in the canner.
Check for a proper seal on the jars after processed jars have cooled. If the tops are not depressed or have “popped”, place these jars immediately in the refrigerator and eat the fiddleheads within 1 month.
If you are new to canning, the National Center for Home Food Preservation offers helpful canning tips and tested recipes. General Canning Information offers information on how to properly select and prepare jars and lids for canning. UMaine Cooperative Extension also offers preservation workshops and resources.
Cleaning Fiddleheads
Fiddleheads can be cleaned by first placing them in a colander and thoroughly rinsing/spraying the fiddleheads with clean, cold potable water. Submerging the rinsed fiddleheads in a bowl of clean, cool potable water should follow rinsing to remove the remainder of the brown papery coverings, and repeat as needed. Fiddleheads should appear clean after several rounds or rinsing and soaking steps.
Plain Pickled Fiddleheads
Cider or white vinegar (5% acidity)
Sugar
1/8 teaspoon each of black pepper, ground nutmeg, cinnamon, allspice and celery seed
(salt is also optional)
Clean and wash fiddleheads thoroughly using the process above. Pour enough vinegar over the fiddleheads to cover; then strain the vinegar off into a pan and measure the volume. Add 1 cup sugar for every gallon of measured vinegar. Add a large pinch of each of the spices and celery seed. Boil this syrup for 7-8 minutes, then immediately pour the hot liquid over the fiddleheads that are packed into clean pint jars. Remove air bubbles, adjust the liquid to 1/2-inch headspace and wipe the jar rim. Apply two-piece dome lids and adjust lids to fingertip tight. Process for 15 minutes in a boiling water bath canner, ensuring a rolling boil for the full 15 minutes and at least 1-inch of water is covering all jars in the water bath.
Makes approximately 6 pints if using 3 pounds of raw, cleaned, and trimmed fiddleheads.
Sweet Pickled Fiddleheads
1 quart cider or white vinegar (5% acidity)
5 cups sugar
2 teaspoons canning & pickling salt
Clean and wash fiddleheads thoroughly using the process above. Mix vinegar, sugar and salt in a saucepan, bring to a boil, and immediately pour over fiddleheads that are packed into clean pint jars. Remove air bubbles, adjust the liquid to 1/2-inch headspace, and wipe the jar rim. Apply two-piece dome lids and adjust lids to fingertip tight. Process for 15 minutes in a boiling water bath canner, ensuring a rolling boil for the full 15 minutes and at least 1 inch of water covering all jars in the water bath.
Makes approximately 6 pints if using 3 pounds of raw, cleaned, and trimmed fiddleheads.
Quick Sour Pickled Fiddleheads
3 pounds raw, cleaned, and trimmed fiddleheads
1/2-gallon cider or white vinegar (5% acidity)
2 cups water
1/2 cup pickling & canning salt
1/2 cup sugar
1/2 cup mustard seed
Clean and wash fiddleheads thoroughly using the process above. Mix brine ingredients and bring to a boil. Pour immediately over fiddleheads that are packed into clean, pint jars. Remove air bubbles, adjust the liquid to 1/2-inch headspace and wipe the jar rim. Apply two-piece dome lids and adjust lids to fingertip tight. Process for 15 minutes in a boiling water bath canner, ensuring a rolling boil for the full 15 minutes and at least 1 inch of water covering all jars in the water bath.
Makes approximately 6 pints.
Garlic Dill Pickled Fiddleheads
3 pounds raw, cleaned, and trimmed fiddleheads
8 cups cider or white vinegar (5% acidity)
1/2 cup canning & pickling salt
1 tsp dill seed per jar
1 garlic clove, peeled per jar
1 tsp of red pepper flakes per jar (optional)
Clean and wash fiddleheads thoroughly using the process above. Add dill, garlic, and optional red pepper to clean, pint canning jars. Pack fiddleheads into jars. Mix vinegar and salt in a saucepan, bring to a boil, and immediately pour over fiddleheads. Remove air bubbles, adjust the liquid to 1/2-inch headspace, and wipe the jar rim. Apply two-piece dome lids and adjust lids to fingertip tight. Process for 15 minutes in a boiling water bath canner, ensuring a rolling boil for the full 15 minutes and at least 1 inch of water covering all jars in the water bath.
Makes approximately 7 pints.
Bread and Butter Pickled Fiddleheads
4 pounds raw, cleaned, and trimmed fiddleheads
3 large onions, thinly sliced
1/2 cup pickling & canning salt
Cold water
Ice cubes
5 cups sugar
5 cups cider or white vinegar (5% acidity)
1 ½ teaspoons turmeric
1 ½ teaspoons celery seeds
1 ½ teaspoons mustard seeds
Clean and wash fiddleheads using the process above. In a clean 8-quart enamel, stainless steel, or glass container, stir fiddleheads, onions, salt, and enough cold water to cover fiddleheads until the salt dissolves and stir in ice to cover fiddleheads. Cover the container and let stand in a cool place for 2 hours or less. Drain fiddleheads, rinse with cold running water, and then drain thoroughly. Measure sugar, vinegar, turmeric, celery seeds, and mustard seeds into an 8-quart heavy saucepan. Over high heat, bring to a boil. Add fiddleheads and onions to the saucepan and then heat to a boil. Spoon hot fiddleheads into clean jars and immediately ladle syrup over the fiddleheads. Remove air bubbles, adjust the liquid to 1/2-inch headspace, and wipe the jar rim. Apply two-piece dome lids and adjust lids to fingertip tight. Process for 15 minutes in a boiling water bath canner, ensuring a rolling boil for the full 15 minutes and at least 1-inch of water is covering all jars in the water bath.
Makes approximately 6 pints.
This information was sourced from the University of Maine Cooperative Extension Bulletin #4198, Facts on Fiddleheads
For more recipes, information about food safety, and tips for cleaning, storage, and preservation of fiddleheads, visit: https://extension.umaine.edu/publications/4198e/