- Vegetable Sides
- Vegetarian Sides
- Pickling
- Vegetables
Our go-to method for putting up an ephemeral spring treat.
By
Marisa McClellan
Marisa McClellan
Marisa McClellan is a food writer, canning teacher, and the voicebehind the long-running food blog Food in Jars. She is the author ofFood in Jars(2012),Preserving by the Pint(2014),Naturally Sweet Food in Jars(2016), andThe Food In Jars Kitchen(2019).
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Updated April 21, 2023
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Why It Works
- Simmering the fiddleheads before canning ensures they are fully cooked and safe to eat.
- Scaling the recipe for a one-pint yield is convenient for pickling this expensive ingredient.
Much likeramps, fiddlehead ferns are a fleeting spring delicacy. Found primarily in the wild, they are the fresh growth that appears at the top of a fern frond (only some varieties can be eaten. Make sure to check a reputable foraging guide before picking your own). If left alone, they develop into new leaves for the plant. However, careful foragers can trim a few off each plant during the early stages of their growth for a bright, fresh vegetable.
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I find that fiddlehead ferns taste like a cross between asparagus and a green bean. A particular specialty of New England and the eastern coast of Canada, they are traditionally steamed or boiled before being dressed with a sauce or vinaigrette.
As with any vegetable that has a condensed season, there's an instinctive urge to preserve it. Once cleaned and blanched, fiddlehead ferns become excellent pickles that allow you a chance to extend their season and enjoy their distinctive taste and texture a little while longer.
The finished pickles are good served with poached eggs and toast, with runny cheeses, or alongside any rich bit of meat or pâté.
Before You Get Started
In years past, fiddlehead ferns were something that could only be obtained through foraging. However, these days they're a little easier to source. Check specialty stores and your local farmers' markets. I got mine at Iovine's, a produce vendor at Philadelphia's Reading Terminal Market.
As I noted above, not all fern tops are safe to eat. If you're foraging for yourself, triple-check that you're getting the right kinds.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2012__04__04232012-203131-washed-ferns-1-b538e608a497457584981f794437ca8d.jpg "Pickled Fiddlehead Ferns Recipe (3)")
Prepare fiddleheads for pickling by washing them well, cleaning all the brown chaffy bits and simmering for 10 minutes in boiling water.
Because they're either scarce or expensive, the recipe is scaled to make just one finished pint of pickles. If you find yourself falling in love with these pickles, I recommend splurging on a few more fiddleheads and putting up a few jars.
April 2012
Recipe Details
Pickled Fiddlehead Ferns Recipe
Active45 mins
Total168 hrs
Serves8to 12 servings
Makes1 pint
Ingredients
1/2 pound fiddlehead ferns
Kosher salt
1/2 cup apple cider vinegar
1/2 teaspoon mustard seeds
1/2 teaspoon dill seeds
1/4 teaspoon blackpeppercorns
2 allspice berries
1 garlic clove, smashed
Directions
Place fiddlehead ferns in a large bowl of cold water and wash well. Rub away any brown chaff and trim cut ends.
Add 2 tablespoons salt to 2 quarts of water in a medium saucepan and bring to a boil over high heat. Add fiddlehead ferns and cook for 10 minutes. Drain and rinse with cold water.
Combine vinegar, 1/2 cup water, and 1 teaspoon salt in a small saucepan and bring to a boil. Place spices and garlic cloves into the bottom of a prepared pint jar. Pack fiddlehead ferns into the jar and add hot pickling liquid to cover.
Wipe rim, apply lid and ring and process in a small boiling water bath canner for 10 minutes. Remove jar from canner and let cool on a folded kitchen towel. When jar is cool enough to handle, remove ring and check seal.
Sealed jars can be stored in the pantry for up to one year. Unsealed jars should be refrigerated and used promptly. Let these pickles age for at least a week before eating.
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Special Equipment
Pint-sized canning jar with lid and ring, equipment for boiling-water bath canning
Read More
- Pickled Asparagus
- Quick-Pickled Asparagus With Tarragon and Shallot
- Spicy Dilly Beans
- Quick Pickled Ramps with Coriander and Chile Flakes
- Quick-Pickled Snap Peas With Mint and Fennel
| Nutrition Facts (per serving) | |
|---|---|
| 11 | Calories |
| 0g | Fat |
| 2g | Carbs |
| 0g | Protein |
Show Full Nutrition Label
×
| Nutrition Facts | |
|---|---|
| Servings: 8to 12 | |
| Amount per serving | |
| Calories | 11 |
| % Daily Value* | |
| Total Fat 0g | 0% |
| Saturated Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 147mg | 6% |
| Total Carbohydrate 2g | 1% |
| Dietary Fiber 1g | 3% |
| Total Sugars 0g | |
| Protein 0g | |
| Vitamin C 6mg | 29% |
| Calcium 5mg | 0% |
| Iron 0mg | 1% |
| Potassium 14mg | 0% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
