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Flavorful Pickled Fiddlehead Ferns Recipe with Garlic and Dill

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A simple and delicious recipe for pickled fiddlehead ferns with garlic and dill, offering a tangy, crunchy snack or side dish perfect for spring.

Ingredients

Scale
  • 1 pound (450 grams) fresh fiddlehead ferns, cleaned and trimmed
  • 4 to 5 garlic cloves, peeled and lightly crushed
  • 3 to 4 sprigs fresh dill
  • 1 cup (240 ml) white vinegar (or apple cider vinegar as substitute)
  • 1 cup (240 ml) water
  • 1 tablespoon (15 grams) sea salt (kosher or pickling salt preferred)
  • 1 teaspoon (5 grams) granulated sugar (optional)
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds (optional)

Instructions

  1. Rinse 1 pound (450 grams) of fresh fiddlehead ferns under cold water to remove any dirt or brown papery husks. Trim the ends if needed.
  2. Bring a large pot of water to a boil. Add the fiddleheads and cook for exactly 2 minutes.
  3. Immediately transfer the fiddleheads to a bowl filled with ice water to stop cooking and preserve their bright green color. Drain and pat dry.
  4. In a medium saucepan, combine 1 cup (240 ml) white vinegar, 1 cup (240 ml) water, 1 tablespoon (15 grams) sea salt, and 1 teaspoon (5 grams) sugar. Add 1 teaspoon black peppercorns and 1 teaspoon mustard seeds if using. Bring to a simmer over medium heat, stirring until salt and sugar dissolve completely.
  5. Place 4-5 peeled, crushed garlic cloves and 3-4 fresh dill sprigs at the bottom of each sterilized jar.
  6. Tightly pack the blanched fiddleheads on top, leaving about ½ inch (1.25 cm) of headspace.
  7. Carefully ladle the hot brine over the fiddleheads, covering them completely. Leave a small headspace to allow for expansion.
  8. Use a clean utensil to release air bubbles by gently pressing the fiddleheads down.
  9. Wipe the rims of the jars clean, seal with lids, and let them cool to room temperature.
  10. Once cooled, refrigerate the jars for at least 48 hours to develop flavor (waiting a week is better).
  11. Enjoy your pickled fiddlehead ferns! They will keep in the fridge for up to 3 weeks.

Notes

Do not skip blanching fiddleheads for 2 minutes to remove bitterness and ensure safety. Use an ice water bath immediately after blanching to preserve color and crunch. Use non-iodized salt to avoid cloudy brine. Refrigerate immediately after sealing as these pickles are not shelf-stable. Flavor improves after at least 48 hours; waiting a week is ideal.

Nutrition

Keywords: pickled fiddlehead ferns, fiddlehead recipe, garlic and dill pickles, spring vegetables, easy pickling, wild greens, vegan pickles, gluten-free pickles

Find it online: https://chrisfeasts.com/flavorful-pickled-fiddlehead-ferns-recipe-with-garlic-and-dill-easy-step-by-step-guide/