Pickled Fiddleheads with Garlic and Dill

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.

Drain the fiddleheads in a colander and rinse thoroughly with cold water to stop the cooking process. Set aside.

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.

Divide the garlic cloves, dill, mustard seeds, peppercorns, and red pepper flakes (if using) evenly between the sterilized jars.

Pack the blanched fiddleheads tightly into the jars, leaving about 1/2 inch of headspace at the top.

Pour the hot vinegar mixture over the fiddleheads, ensuring they are completely submerged. Again, leave 1/2 inch of headspace.

Remove any air bubbles by gently tapping the jars on a counter or using a clean utensil.

Wipe the rims of the jars clean with a damp cloth. Seal with sterilized lids and rings.

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).

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.

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.

Store sealed jars in a cool, dark place for at least 2 weeks before eating to allow the flavors to develop. Refrigerate after opening.