Indian Rock's Tasty Marinated Fiddle Heads
|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.