Go Back
Canning Fiddleheads

Pickled Fiddleheads

These simple pickled fiddleheads can be water bath canned for long-term preservation, or they can be kept in the refrigerator for immediate use.  Either way, the vinegar helps bring out the flavor of the fiddlehead ferns.  This small batch recipe makes 1 pint of pickled fiddleheads.


  • 2 cups fiddlheads about 1/2 lb.
  • 1/2 cup water
  • 1/2 cup vinegar white or cider
  • 1 tsp salt plus more for cooking the fiddleheads
  • 1/2 tsp peppercorns
  • 1/2 tsp fennel
  • 1/2 tsp corriander
  • 1 sprig thyme
  • 2-3 cloves garlic


  1. Boil the fiddleheads in salted water for 10 minutes.  Strain and rinse.

  2. Pack cooked fiddleheads in a pint mason jar, leaving 1-inch headspace.

  3. Add all spices directly into the jar on top of the cooked fiddleheads.

  4. Bring water, vinegar and salt to a boil and pour over the fiddleheads and spices.

  5. Cap with a 2 part mason jar lid.

  6. Process in a water bath canner for 10 minutes, or store in the refrigerator.  Either way, give them at least a few days for the flavors to infuse before eating.