First canning project of the weekend: Pickled Fiddleheads!


A few weeks ago Bryan went away for almost a week. I didn’t cancel our Mama Earth Organics box, so on Monday I got a box full of veggies and fruit and no one to help me eat them all. It was Mid-May aka fiddlehead season, so in the box was 1/2 lb of fiddleheads that I couldn’t let go to waste. Instead of eating them all myself, I googled recipes for pickling fiddleheads and came across one of Marisa’s recipes on Serious Eats. A half pound of fiddleheads exactly filled a pint jar, so this recipe was perfect. Not being a fan of mustard, I reduced the mustard* to 1/4 tsp and increased the black peppercorns to a 1/2 tsp. I want to eat these now, but can’t bring myself to it while it’s still fiddlehead season! Processed with VSCOcam with c1 preset *can anyone recommend a good substitute for mustard seed in pickles? Something that would give a similar flavour profile but not the flavour? Or should I just start omitting it entirely?


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