½teaspoonrainbow or white peppercornslightly crushed
22-inchstrips of lemon peel(try to get yellow zest only, minimal white pith)
Instructions
Thoroughly wash fiddleheads in a large bowl of cool water, swirling to get all the loose dirt and papery coating off. Trim the ends off.
Get an ice bath ready.
Blanch the fiddleheads: In a medium saucepan or pot, add about 4 cups water with 1 teaspoon of the salt and bring to a boil. Add the cleaned fiddleheads and blanche for 60 seconds. Drain and rinse with ice water to stop the cooking.
Place drained fiddleheads in 2 clean 8-ounce glass jars with tight sealing lids.
To each jar, add 1 clove crushed garlic and 1 strip of lemon peel. Divide the peppercorns and coriander seeds between the jars.
Make the brine: In a medium saucepan, combine the 1¼ cup vinegar, ¾ cup water, 2 tablespoons sugar, and 2 teaspoons salt. Bring to a simmer over medium heat, swirling until dissolved.
Pour the hot brine over the fiddleheads until just covered and there is ¼-inch space at the top of the jar. Carefully place lids (the jar is HOT!!) on and tighten.
If planning to eat within a month, cool and refrigerate for up to 5 days to let the fiddleheads cure. Enjoy within a month.
If planning to store at room temperature, process in a water bath for 10 minutes.
Notes
Make sure you pick edible fiddleheads and are 100% confident in which fiddleheads you select. Consult with a local naturalist or purchase these from a trusted vendor at a farmer's market.How to use pickled fiddleheads: charcuterie board, salads, snack on them right from the jar, serve them along your main dish, make ham & cream cheese rollups with pickled fiddleheads, deep fry them like fried pickles, add them to sandwiches.How to use leftover brine: marinate chicken in the brine, use it in place of vinegar in a vinaigrette dressing, drizzle some on salad with some olive oil in place of dressing, mix it with mayo to make a delicious tartar sauce-type of dip.Nutrition facts are estimated per 8-oz jar.