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Marinated Fiddleheads

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    Source: www.culinarycafe.comReport recipe

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    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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