Our daughter, Zoe, is getting married in September. We’ve been working hard on the preparations and details (aside from all the preparations and details here at the nursery, oh my!). Every day, crossing off one more ‘thing to buy’ or ‘person to call’…there’s lighting, and food, and dance music. Luckily, we have a generous bunch of friends, community, and of course, a family, who are willing to help out. A true blessing, for sure. Today’s project? Pickling fiddleheads for the charcuterie board. Of course, there must be pickled fiddleheads to offer guests if you’re from Maine, right? For this bride, there will be fiddleheads…and lobster rolls, and something made with blueberries. I’ll include a pickled fiddlehead recipe if you’d like to have a go at making some yourself or if, by chance, you have a soon to be bride requesting them at her wedding!
Happy day, everyone!
In a Pickle: Pickled Fiddlehead Ferns
YIELD:
makes 1 pint
ACTIVE TIME:
45 minutes
TOTAL TIME:
1 week
Ingredients
1/2 pound fiddlehead ferns
Kosher salt
1/2 cup apple cider vinegar
1/2 teaspoon mustard seeds
1/2 teaspoon dill seeds
1/4 teaspoon black peppercorns
2 allspice berries
1 garlic clove, smashed
Directions
1.
Place fiddlehead ferns in a large bowl of cold water and wash well. Rub away any brown chaff and trim cut ends.
2.
Add two tablespoons of salt to two quarts of water in a medium saucepan and bring to a boil over high heat. Add fiddlehead ferns and cook for 10 minutes. Drain and rinse with cold water.
3.
Combine vinegar, 1/2 cup water, and 1 teaspoon salt in a small saucepan and bring to a boil. Place spices and garlic cloves into the bottom of a prepared pint jar. Pack fiddlehead ferns into the jar and add hot pickling liquid to cover.
4.
Wipe rim, apply lid and ring and process in a small boiling water bath canner for 10 minutes. Remove jar from canner and let cool on a folded kitchen towel. When jar is cool enough to handle, remove ring and check seal.
5.
Sealed jars can be stored in the pantry for up to one year. Unsealed jars should be refrigerated and used promptly. Let these pickles age for at least a week before eating.
Fernwood Nursery & Gardens 
Not something I’ve ever heard of but they look and sound delicious. I need to get some!
Oh, fiddleheads! A Maine delicacy for sure! Who would have thought you could eat a fern, right?
I had no idea these were edible! We have them everywhere and I love to see them. I’ll have to give pickling a try!
Be sure that are the correct fern ( Ostrich Fern) and are still unfurled.We love them pickled but also in a saute and in quiches as well. Yum!!
They are yummy! And a great conversational piece when you serve up a furled fern on a cheese platter!
Oh, my gosh! My mouth is watering. Congrats, congrats! What a tasty way to celebrate a big event. I must say, I am in awe of all that you do. On another subject…thought you might like to know that the Solomon’s Seal we bought from you is flourishing in one of our front beds. Every time I look at it, I think of you and your beautiful place.
Yikes–a wedding on top of everything else? Will you be spinning and weaving the fabric for the gown?? HA! September will be a glorious time for a wedding!
Ha! Right now I feel like going into hiding!!! With my knitting needles and maybe a nice bottle of wine. Oh my, busy! Too busy!! All good though! Will have to tell you about the wedding dress and purchase, a great story!!! You would appreciate it, Kerry. I’ll try and remember to write to you and give you the details ( when I have a bit more time!).
Congratulations and lots of tea to keep you going and checking things off the list. 🙂 I had some sautéed fiddleheads a few weeks ago. And, please tell all us folks who like sewing about the dress. 🙂