Ingredients Jump to Instructions ↓

  1. 5 lbs fresh fiddleheads

  2. 1 lb fresh wild leeks, ramps or shallots

  3. Fresh peppers - hot or mild to taste

  4. Fresh herbs (cut fine)- basil, tarragon, thyme, rosemary and chives

  5. 5 cups apple cider or wine vinegar

  6. 5 cups extra virgin olive oil

  7. 3 tbsp Sugar

  8. salt to taste

Instructions Jump to Ingredients ↑

  1. Clean and rinse fiddleheads. Blanch fiddleheads in boiling water for 1 minute. Remove from heat, drain and rinse in cold water to cool them. Clean and cut up peppers, wild leeks and fresh herbs.

  2. Pour vinegar over cooled fiddleheads in a non-reactive container. Add cut up peppers, wild leeks, herbs, sugar and salt. Stir to wet all ingredients. Add Olive Oil and stir again. Refrigerate for 24 hours before serving.


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