Freezing
Because of the short season freezing is the most common and easiest way to preserve fiddleheads. To freeze fiddleheads, make sure to follow these steps:
- Take the thoroughly cleaned Fiddleheads and blanch small batches of them at a time and boil for 2 minutes. The blanch time starts when the water comes to a rolling boil with the fiddleheads added. If the fiddleheads are packed too tightly, they won’t cook properly, so ensure there is enough water that the fiddleheads can move freely in the water during boiling.
- Immediately cool for 2 minutes in an ice bath immediately after blanching. An ice bath is made up of half ice and half water.
- Allow fiddleheads to drip dry in a colander or spin dry in a salad spinner, then place fiddleheads into moisture and vapor-proof, freezer-grade containers or re-sealable plastic freezer bags. Do not over fill bags or containers.
- Label, date and place containers or bags in the freezer.
- To use frozen fiddleheads, thaw in the refrigerator or submerge the containers or bags in cold water until thawed, and then cook the fiddleheads using one of the methods above.
- Frozen fiddleheads can be immediately cooked without thawing, but when using the boil method, the water will take longer to return to a boil during cooking.
Canning Tips and Recipes
- Because process times have not been established and tested for home food preservation, pressure canning is not recommended as a method of preservation, according to UMaine Cooperative Extension
- As guidance, approximately 3 pounds of raw fiddleheads should yield about 6 pints of pickled fiddleheads.
- The brine should cover all the fiddleheads in the jar, while leaving a 1/2-inch headspace to ensure a proper seal.
- Be sure to use best canning practices during the water bath process, which includes covering all jars in the canner with at least 1 inch of water and timing the boiling process when the water reaches a rolling boil (212 deg F) with all the jars in the canner.
- Check for a proper seal on the jars after processed jars have cooled. If the tops are not depressed or have “popped”, place these jars immediately in the refrigerator and eat the fiddleheads within 1 month.
- If you are new to canning, the National Center for Home Food Preservation offers helpful canning tips and tested recipes. General Canning Information offers information on how to properly select and prepare jars and lids for canning. UMaine Cooperative Extension also offers preservation workshops and resources.
Plain Pickled Fiddleheads
Cider or white vinegar (5% acidity)
Sugar
1/8teaspoon each of black pepper, ground nutmeg, cinnamon, allspice and celery seed
(salt is also optional)
Clean and wash fiddleheads thoroughly using the process above. Pour enough vinegar over the fiddleheads to cover; then strain the vinegar off into a pan and measure the volume. Add 1 cup sugar for every gallon of measured vinegar. Add a large pinch of each of the spices and celery seed. Boil this syrup for 7-8 minutes, then immediately pour the hot liquid over the fiddleheads that are packed into clean pint jars. Remove air bubbles, adjust the liquid to 1/2-inch headspace and wipe the jar rim. Apply two-piece dome lids and adjust lids to fingertip tight. Process for 15 minutes in a boiling water bath canner, ensuring a rolling boil for the full 15 minutes and at least 1-inch of water is covering all jars in the water bath.
Makes approximately 6 pints if using 3 pounds of raw, cleaned and trimmed fiddleheads.
Sweet Pickled Fiddleheads
1 quart cider or white vinegar (5% acidity)
5 cups sugar
2 teaspoons canning & pickling salt
Clean and wash fiddleheads thoroughly using the process above. Mix vinegar, sugar and salt in a saucepan, bring to a boil and immediately pour over fiddleheads that are packed into clean pint jars. Remove air bubbles, adjust the liquid to 1/2-inch headspace and wipe the jar rim. Apply two-piece dome lids and adjust lids to fingertip tight. Process for 15 minutes in a boiling water bath canner, ensuring a rolling boil for the full 15 minutes and at least 1-inch of water is covering all jars in the water bath.
Makes approximately 6 pints if using 3 pounds of raw, cleaned and trimmed fiddleheads.
Quick Sour Pickled Fiddleheads
3 pounds raw, cleaned and trimmed fiddleheads
1/2-gallon cider or white vinegar (5% acidity)
2 cups water
1/2 cup pickling & canning salt
1/2 cup sugar
1/2 cup mustard seed
Clean and wash fiddleheads thoroughly using the process above. Mix brine ingredients and bring to a boil. Pour immediately over fiddleheads that are packed into clean, pint jars. Remove air bubbles, adjust the liquid to 1/2-inch headspace and wipe the jar rim. Apply two-piece dome lids and adjust lids to fingertip tight. Process for 15 minutes in a boiling water bath canner, ensuring a rolling boil for the full 15 minutes and at least 1-inch of water is covering all jars in the water bath.
Makes approximately 6 pints.
Garlic Dill Pickled Fiddleheads
3 pounds raw, cleaned and trimmed fiddleheads
8 cups cider or white vinegar (5% acidity)
1/2 cup canning & pickling salt
1 tsp dill seed per jar
1 garlic clove, peeled per jar
1 tsp of red pepper flakes per jar (optional)
Clean and wash fiddleheads thoroughly using the process above. Add dill, garlic and optional red pepper to clean, pint canning jars. Pack fiddleheads into jars. Mix vinegar and salt in a saucepan, bring to a boil, and immediately pour over fiddleheads. Remove air bubbles, adjust the liquid to 1/2-inch headspace and wipe the jar rim. Apply two-piece dome lids and adjust lids to fingertip tight. Process for 15 minutes in a boiling water bath canner, ensuring a rolling boil for the full 15 minutes and at least 1-inch of water is covering all jars in the water bath.
Makes approximately 7 pints.
Bread and Butter Pickled Fiddleheads
4 pounds raw, cleaned and trimmed fiddleheads
3 large onions, thinly sliced
1/2 cup pickling & canning salt
Cold water
Ice cubes
5 cups sugar
5 cups cider or white vinegar (5% acidity)
1 ½ teaspoons turmeric
1 ½ teaspoons celery seeds
1 ½ teaspoons mustard seeds
Clean and wash fiddleheads using the process above. In a clean 8-quart enamel, stainless steel or glass container, stir fiddleheads, onions, salt and enough cold water to cover fiddleheads until the salt dissolves and stir in ice to cover fiddleheads. Cover the container and let stand in a cool place for 2 hours or less. Drain fiddleheads, rinse with cold running water, and then drain thoroughly. Measure sugar, vinegar, turmeric, celery seeds and mustard seeds into a 8-quart heavy saucepan. Over high heat, bring to a boil. Add fiddleheads and onions to the saucepan and then heat to a boil. Spoon hot fiddleheads into clean jars and immediately ladle syrup over fiddleheads. Remove air bubbles, adjust the liquid to 1/2-inch headspace and wipe the jar rim. Apply two-piece dome lids and adjust lids to fingertip tight. Process for 15 minutes in a boiling water bath canner, ensuring a rolling boil for the full 15 minutes and at least 1-inch of water is covering all jars in the water bath.
Makes approximately 6 pints.
Cooked Fiddlehead Recipes
Shrimp and Fiddlehead Medley
1 pound fresh fiddleheads
6 ounces linguine, uncooked
6 cups water
1 ¾ pounds Maine shrimp, fresh or frozen
1 teaspoon olive oil
2/3 cup onion, chopped
1/2 cup green pepper, diced
1/2 pound fresh mushrooms, sliced
1 teaspoon thyme
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon celery seed
2 tablespoons lemon juice
Clean and wash fiddleheads using the process above. Bring water to a boil in a large saucepan, add shrimp and cook 3-5 minutes, or until slightly opaque white in color (frozen shrimp may take longer). Drain well, and set aside. Cook fiddleheads in boiling water (enough water to cover all fiddleheads during cooking) for 15 minutes. Drain. Meanwhile, cook pasta as directed, without salt or oil. Drain well, set aside and keep warm.
Add olive oil to a large, nonstick skillet and heat on medium high. Add onion and green pepper and sauté until crisp-tender. Stir in fiddleheads. Add sliced mushrooms, thyme, pepper, salt and celery seeds to vegetable mixture; stir well. Cook, uncovered, over medium heat 3-4 minutes or until mushrooms are tender, stirring often. Stir in shrimp and lemon juice; cook until heated through, stirring often.
Place pasta on a large platter. Spoon shrimp and fiddlehead mixture on top. Serve immediately.
Serves 6.
Fiddlehead Dijon
1 ½ pounds fresh fiddleheads
1 tablespoon cornstarch
1 cup nonfat buttermilk
2 teaspoons Dijon mustard
3/4 teaspoon lemon juice
1/2 teaspoon dried tarragon
1/4 teaspoon pepper
Clean and wash fiddleheads using the process above. Place fiddleheads in a vegetable steamer over boiling water. Cover and steam 12 minutes or until tender, but still crisp. Set aside, and keep warm.
Combine cornstarch and buttermilk in a small saucepan, stir well. Cook over medium heat until thickened and bubbly, stirring constantly. Remove from heat; stir in mustard, lemon juice, tarragon and pepper.
Arrange fiddleheads on a serving platter. Spoon sauce over fiddleheads. Serve immediately.
Makes 6 servings.
Sauteed Fiddleheads with Garlic Lemon Butter
1 pound fresh fiddleheads
1 tbsp olive oil
1 tbsp butter – divided
2 cloves garlic – pressed or minced
1 tbsp lemon juice
1 tsp lemon zest
Clean, wash and boil/steam the Fiddleheads thoroughly, please see here for instructions on how to properly do so.
In a large skillet, heat the olive oil and 1 tbsp of the butter over medium heat. Add the garlic and the fiddleheads, and cook for a few minutes. Stir in the other tbsp of butter, lemon juice, and lemon zest. Cook for another few minutes, and serve warm. Enjoy!
