Total Time
20mins
Prep 5 mins
Cook 15 mins

A recipe from the Maine Extension Service. If you don't have fiddleheads in your area, substitute asparagus! =)

Ingredients Nutrition

Directions

  1. Pack cleaned raw fiddleheads in clean pint jars.
  2. Mix vinegar, water, salt, sugar and mustard seed in a large pot and bring to boil.
  3. Pour over fiddleheads in pint-sized jars.
  4. Seal.
  5. Process 10 minutes in boiling water process canner.
  6. Let set for 6 weeks before using for best results.

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