Pickled Fiddleheads with Garlic and Dill

A vibrant and tangy condiment featuring the unique flavor of fiddleheads, pickled with garlic, dill, and a blend of spices. Perfect for adding a touch of spring to any meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

68 kcal

Difficulty

Easy

Equipment

4 items

Cost

£3.40/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Dietary:

Gluten-Free

Ingredients

Servings

1poundFiddleheads(Cleaned and trimmed, ensure scales are removed)

£12.00

1cupWhite vinegar(5% acidity)

£0.20

1cupWater(Filtered)

2tablespoonsSugar(Granulated)

£0.05

1tablespoonSalt(Kosher or sea salt)

£0.02

4clovesGarlic(Peeled and lightly crushed)

£0.25

2tablespoonsFresh dill(Chopped)

£0.75

1teaspoonMustard seeds(Yellow or brown)

£0.10

0.5teaspoonBlack peppercorns(Whole)

£0.15

0.3teaspoonRed pepper flakes(Optional, for a touch of heat)

£0.10

Total Cost

£13.62

£3.40 per serving

Instructions

1.
Bring a large pot of water to a rolling boil. Add the fiddleheads and blanch for 10 minutes. This is crucial for removing toxins and ensuring they are safe to eat.
2.
Drain the fiddleheads in a colander and rinse thoroughly with cold water to stop the cooking process. Set aside.
3.
In a small saucepan, combine the vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar and salt are dissolved. Remove from heat.
4.
Divide the garlic cloves, dill, mustard seeds, peppercorns, and red pepper flakes (if using) evenly between the sterilized jars.
5.
Pack the blanched fiddleheads tightly into the jars, leaving about 1/2 inch of headspace at the top.
6.
Pour the hot vinegar mixture over the fiddleheads, ensuring they are completely submerged. Again, leave 1/2 inch of headspace.
7.
Remove any air bubbles by gently tapping the jars on a counter or using a clean utensil.
8.
Wipe the rims of the jars clean with a damp cloth. Seal with sterilized lids and rings.
9.
Process the jars in a boiling water bath for 10 minutes. (If you are unfamiliar with water bath canning, research safe canning practices before proceeding. This ensures proper sealing and safety).
10.
Carefully remove the jars from the water bath and let them cool completely on a towel-lined surface. As they cool, you should hear a popping sound as the lids seal.
11.
Check the seals by pressing down on the center of the lids. If they flex, the jars are not properly sealed and should be reprocessed or refrigerated immediately.
12.
Store sealed jars in a cool, dark place for at least 2 weeks before eating to allow the flavors to develop. Refrigerate after opening.

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My Notes

Nutrition Information

Nutrition per serving (140g)

68 kcal / 285 kJ

Carbs

12g

5% of RDA

Fat

0.5g

1% of RDA

Protein

8% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

8 g

9% of RDA

Sodium

1490 mg

65% of RDA

Saturated Fat

0.1 g

1% of RDA

Chef's Tips

Ensure fiddleheads are properly cleaned and blanched to remove any toxins. Do not skip the blanching step!

Sterilize jars and lids by boiling them for 10 minutes before filling. This prevents spoilage.

Pickled fiddleheads will keep in the refrigerator for several weeks after opening.

Serve as a condiment alongside grilled meats, fish, or vegetables. They also make a delicious addition to salads or charcuterie boards.

Adjust the amount of sugar, salt, and spices to your preference.

If you don't want to can the pickles for long-term storage, simply cool them to room temperature, refrigerate, and consume within 2-3 weeks.

Cooking Equipment

Large pot

Small saucepan

Sterilized jars (2 pint-sized)

Tongs

Wine Pairings

No wine pairing suggestions available for this recipe.

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