28 Jun 2010
|Fiddleheads||12 1⁄2 Pound, cut into 3" to 4" lengths|
|Wine vinegar||1⁄2 Gallon|
|Pickling spice||1⁄4 Cup (4 tbs)|
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|Prepared horseradish||1⁄2 Cup (8 tbs)|
Place fiddleheads in crock.
Combine remaining ingredients in saucepan and bring to boil.
Chill thoroughly, then pour over fiddleheads in crock.
Cover with heavy lid and allow to ripen overnight before serving.
Fiddlehead Pickles Recipe