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Marinated Fiddleheads

Marinated Fiddleheads is built on Apple Cider Or Wine Vinegar, Extra Virgin Olive Oil, and Sugar. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 5 cup
• 5 cup
• 3 tbsp

Method (preview)

1. 1

   Clean and rinse fiddleheads.

2. 2

   Blanch fiddleheads in boiling water for 1 minute.

3. 3

   Remove from heat, drain and rinse in cold water to cool them.

4. 4

   Clean and cut up peppers, wild leeks and fresh herbs.

5. 5

   Pour vinegar over cooled fiddleheads in a non-reactive container.

6. 6

   Add cut up peppers, wild leeks, herbs, sugar and salt.

7. 7

   Stir to wet all ingredients.

8. 8

   Add Olive Oil and stir again.

9. 9

   Refrigerate for 24 hours before serving.