FORAGER’S LARDER
Ingredients
Method
1 lb/450 g fiddlehead ferns, rinsed and trimmed
1
Rinse the fiddleheads under cold running water
and trim the broken ends with a sharp knife.
2
Heat a large pot of salted water to boiling.
Blanch the fiddleheads in the boiling water for
about 30 seconds, then drain immediately and
plunge them into ice water to stop the cooking
process. Drain again thoroughly and place into
a large non-reactive heatproof bowl.
3
Peel and thinly slice the shallot into rings and
toss into the bowl with the fiddleheads.
4
In a large, non-reactive pot, heat the remaining ingredients to boiling, then reduce heat and
simmer for about 5 minutes. Pour the hot vinegar/spice mixture over the fiddleheads. Allow to
stand until cooled to room temperature.
5
Cover tightly or ladle into jars and refrigerate for
up to two weeks.
1 small shallot, thinly sliced
2 cups white wine vinegar (substitute cider or rice wine
vinegar)
1 tsp yellow mustard seeds
2 star anise
1 tsp Rainbow Peppercorn blend
1 tsp salt
1/4 tsp crushed chili peppers
1 2-inch cinnamon stick
1/4 cup sugar (Demerara or Turbinado)
1 bay leaf
1 cup water