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Quick Pickled Fiddleheads



Quick Pickled Fiddleheads
If you've been looking for a quick & easy way to pickle fiddleheads, here it is. The light and tangy spiced marinade is just enough to enhance the wild, green flavor of fiddleheads without overpowering their natural goodness. The pickled fiddleheads will keep well in the fridge for several weeks and can be used on salads, as a crunchy relish or appetizer or as a garnish for a spectacular martini!
Ingredients:

1 lb fresh fiddleheads, rinsed and trimmed
1 small shallot, thinly sliced
2 cups white wine vinegar (substitute cider or rice wine vinegar)
1 tsp yellow mustard seeds
2 star anise
1 tsp Rainbow Peppercorn blend
1 tsp salt
¼ tsp crushed chile peppers
1 2-inch cinnamon stick
¼ cup sugar, Demerara or Turbinado
1 bay leaf
1 cup water

Directions:

 

Rinse the fiddleheads under cold running water and trim the broken ends with a sharp knife.

 

Heat a large pot of salted water (about 1 Tbsp per quart) to boiling. Blanch the fiddleheads in the boiling water for about 30 seconds, then drain immediately and plunge them into ice water to stop the cooking process. Drain again thoroughly and place into a large non-reactive heatproof bowl.

 

Peel and thinly slice the shallot into rings and toss into the bowl with the fiddleheads.

 

In a large, non-reactive pot, heat the remaining ingredients to boiling, then reduce heat and simmer for about 5 minutes. Pour the hot vinegar/spice mixture over the fiddleheads. Allow to stand until cooled to room temperature. Cover tightly or ladle into jars and refrigerate for up to two weeks.

 

 



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