You are here

Indian Rock's Tasty Marinated Fiddle Heads

Fresh.n.Natural's picture
There is no question as to whether this Indian Rock's Tasty Marinated Fiddle Heads was tasty. Made this Indian Rock's Tasty Marinated Fiddle Heads for my daughter and she loved it. Your daughter will like it too!
  Fiddleheads 1 1⁄4 Pound (569 Grams)
  Peppers 1⁄4 Pound (Hot/Mild)
  Leeks/Ramps/shallots 1⁄4 Pound (115 Grams)
  Apple cider/Wine vinegar 295 Milliliter (1 1/4 Cup)
  Sugar 25 Milliliter (1 1/2 Tablespoons)
  Extra virgin olive oil 295 Milliliter (1 1/4 Cup)

Rinse fiddleheads in cold water to remove any remaining chaff or dirt.
Blanch for 1 minute in boiling water.
Remove from heat, drain and rinse in cold water.
Clean and chop peppers.
Cut up wild leeks.
Pour vinegar over cooled fiddleheads in a glass bowl.
Add cut-up peppers, wild leeks, herbs, sugar and salt.
Stir to wet all ingredients.
Add olive oil and stir again.
Refrigerate 24 hours before serving.

Recipe Summary


Rate It

Your rating: None
Average: 4.4 (16 votes)