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Pickled Fiddleheads

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Pickled Fiddleheads

4 oz. fiddleheads
1 cup cider vinegar
1 cup sugar
1/8 tsp. mustard seeds
1/8 tsp. whole allspice
1/8 tsp. black peppercorns

Bring a large pot of water to a boil. Pack fiddleheads into a pint-size jar. Pour vinegar into a small saucepan. Add sugar, mustard seeds, allspice, and pepper to vinegar and bring to a boil. Pour vinegar mixture over fiddleheads. Seal jar and process in boiling water for 10 minutes. Let jar sit until cool. Store in a dark place at least 2 weeks.

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1 Jaime McLeod { 04.12.12 at 11:55 am }

This article should answer all of your questions:

2 fay polk { 04.11.12 at 4:18 pm }

Never heard of fiddleheads what are they and where do I find what do they taste like?
thay look like a worm and I can’t figure they are something you would pickle let alone eat.
please respond. thanks

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