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Add a photoServings: 12
Ingredients
- 3 lb Fiddleheads - (3 to 5 lbs) washed, blanched,
- Â Â and shocked in two water baths
- 1 quart Water
- 1/2 c. White vinegar
- 1/4 c. Kosher salt
- 1 tsp Sugar
- Â Â Garlic cloves
- Â Â Bay leaves
- Â Â Black pepper corns whole
- Â Â Pickling spice
- Â Â Fresh dill sprigs
Directions
- Wash canning jars in warm sudsy water and rinse thoroughly. Soak caps in very warm water.
- Place water, vinegar, kosher salt and sugar in a saucepan. Bring to boil. Pack each jar tighly with fiddleheads. Place 1 garlic clove, 3 peppercorns, 1 bay leaf and 1/2 tsp. pickling spice into each jar. Pour warm vinegar mix into each jar, filling to within 1/2 inch of the rim. Run a flat table knife around the inside of the jar to extract excess air. Place tops on jars and secure.
- Place in boiling water bath and process for 12 min. Allow to cold. Tops of jars should be concave for a quality seal.
- This recipe yields about 12 pints.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 12 servings | |
| Calories 42 | |
| Calories from Fat 4 | 10% |
| Total Fat 0.45g | 1% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2363mg | 98% |
| Potassium 428mg | 12% |
| Total Carbs 6.8g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.39g | 0% |
| Protein 5.17g | 8% |
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