Lemon Lime Ginger Pickled Fiddlehead Ferns
If you were able to wild craft some wonderful Fiddlehead Ferns, here is a great way to use them. Experiment with the end result. Opportunities are endless.
Fiddlehead Ferns (enough to pack a ½ pint jar), blanched
1/3 Rice wine vinegar
1/3 cup water
1/8 teaspoon honey
Fresh Lemon peel, a strip cut from the lemon; or use Lime peel
4 sprigs Fresh Lemon Thyme or use Lime basil (hard to find in early spring – unless you grow it)
1 slice fresh Turmeric root or pinch turmeric powder
1/8 teaspoon Pink peppercorns, Black or 4 Pepper Blend
1/8 teaspoon Fresh grated ginger
Pinch Fennel seeds
Pinch Cumin seeds
This recipe makes one 1/2 pint jar. So adjust the recipe to the quantity and variety you want to make. I like to make small jars and have lots of different flavors of pickled ferns.
Clean your fiddlehead ferns by cutting off the brown ends and immersing them into cool water to get the brown skin off of them.
Prepare the pickling brine by adding vinegar, water, honey, salt, to a saucepan. Set aside.
Fill sterilized jar /s with the peel, fresh herbs, turmeric, peppercorns, ginger, turmeric, and seeds.
Blanch the ferns by bringing some water to boil that is heavily salted in a saucepan. Blanch the ferns for about 45 seconds remove and immediately place in a bowl of ice water to stop the cooking process. Put on a towel to dry them off. Carefully pack your ferns into sterilized jar/s.
Bring the pickling brine to a boil making sure the honey is melted. Pour liquid over the Fiddlehead Ferns leaving a 1/4 inch from the rim. Wipe the top of your jar off with a clean cloth and seal.
Let come to room temperature and refrigerate.
You could also give them a hot water bath them for 10 minutes. Check on the internet for safe canning procedures if doing this process. If you do a hot bath they will last a year (if there are any left).