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Sweet-pickled Fiddleheads
Sweet-pickled Fiddleheads is a modern Canadian recipe for a classic method of preserving fiddleheads in a pickle of vinegar, sugar and salt. The full recipe is presented here and I hope you enjoy this classic Canadian version of: Sweet-pickled Fiddleheads.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Makes:
3 jars
Rating: 
Tags : Wild FoodVegetable RecipesCanada Recipes
Fiddleheads are the young shoots of fern plants and are considered a delicacy in New England, Canada and Japan. They are actually the young fronds of ferns that have not unfurled to open as yet. Typically they are foraged in the wild during the two week period from their first appearance and before they begin to open. The name itself refers to the shape of the curled fronds, which look very similar to the scroll at the end of a violin (of fiddle) neck. Commercial fiddleheads are typically
Ostrich fern, Matteuccia struthiopteris, whereas wild-foraged fiddleheads tend to be
Royal fern, Osmunda regalis. Common bracken (
Pteridium aquilinum) fiddleheads are also consumed, particularly in Japan, but I would not recommend eating these, as they are rich in the putative carcinogen,
ptaquiloside (most particularly in the young shoots) and this has been implicated in the higher incidence of gastric and oesophogaeal cancers in Japan. If you are picking fiddleheads, make certain that the scrolls are tightly curled and cut then within about 5cm of the stem beyond the scroll. Use your hands to remove the brown papery chaff encasing the head then wash in several changes of water to remove any dirt and debris. They are best consumed quickly after picking, but can be stored in the refrigerator for a few days, pickled or blanched and frozen for later use.
Method:
Prepare, wash and dry the fiddleheads then remove any brown stalk ends. Pack the fiddleheads into jars (there should be enough for about seven 500g jars).
Combine the vinegar, sugar and salt into a pan and bring to a boil. Take off the heat and immediately pour over the fiddleheads, ensuring that they are completely covered. Seal the jars with vinegar-proof lids then arrange in a boiling-water bath and process for 10 minutes.
Take off the heat, allow to cool then store in a cool, dark, cupboard.
