Post by Nutso on Apr 22, 2012 11:57:31 GMT -5
Yesterday, my Bro brought me a batch of fiddleheads. I have been wanting to pickle some, so this was my opportunity. I used my normal dill pickle recipe, but using fiddle heads instead of cukes. Since you really shouldn't eat raw fiddle heads I decided that I would blanch them first, since I don't usually process my pickles. Here are a few pics:
Gathering everything together. I had clean jars, garlic, hot peppers, pickling spice, dill, and "pickle crisp".
I added 1 clove of garlic, a chunk of hot pepper, 1/8 tsp pickle crisp, 1 tsp pickling spice and a spring of dill to each jar:
Blanching the fiddleheads:
shocking (dropping into ice cold water to stop the cooking process):
packing the jars:
The brine is 1 qt. vinegar (I used apple cider vinegar), 1 qt water, 1/2 cup salt, 3/4 cup sugar. it needs to come to a boil. (I ended up needing just a little more that this in the end...so next time I will make 1 1/2 batches):
The jars full and inverted. I will check back in a few hours to be sure the lids have sealed.
If all goes well....I will open the first jar in a week or so to give them a try. ;D
Gathering everything together. I had clean jars, garlic, hot peppers, pickling spice, dill, and "pickle crisp".
I added 1 clove of garlic, a chunk of hot pepper, 1/8 tsp pickle crisp, 1 tsp pickling spice and a spring of dill to each jar:
Blanching the fiddleheads:
shocking (dropping into ice cold water to stop the cooking process):
packing the jars:
The brine is 1 qt. vinegar (I used apple cider vinegar), 1 qt water, 1/2 cup salt, 3/4 cup sugar. it needs to come to a boil. (I ended up needing just a little more that this in the end...so next time I will make 1 1/2 batches):
The jars full and inverted. I will check back in a few hours to be sure the lids have sealed.
If all goes well....I will open the first jar in a week or so to give them a try. ;D
A karma for a Dill Fiddlehead, 
