Indian Rock's Tasty Marinated Fiddle Heads Recipe
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!
Summary
Ingredients
1 1/4 lb (569 g) fresh fiddleheads
1/4 lb (115 g) fresh peppers, hot or mild
1/4 lb (115 g) fresh wild leeks, ramps or shallots
1 1/4 cups (295 ml) apple cider or wine vinegar fine-cut fresh herbs, including basil, tarragon, thyme, rosemary, chives
1 1/4 tbs (25 ml) sugar salt, to taste
1 1/4 cups (295 ml) extra-virgin olive oil
Directions
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.
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.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
