Fiddlehead Pickles
Ingredients
Instructions
- Pack cleaned raw fiddleheads in clean pint jars.
- Mix vinegar, water, salt, sugar and mustard seed in a large pot and bring to boil.
- Pour over fiddleheads in pint-sized jars.
- Seal.
- Process 10 minutes in boiling water process canner.
- Let set for 6 weeks before using for best results.
Nutrition & Diet Analysis (per serving)
29
kcal
1% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).