Pickled Fiddleheads
Pickled Fiddleheads
Produit utilisé
Ingredients
½ lb fresh fiddleheads
500 ml apple cider vinegar
200 ml water
2 oz KWE Cocktails Forest Tonic Syrup
Spices to taste: dune pepper, sweetgale, crushed chili, salt, garlic, dried onion, sea buckthorn
Preparation
Thoroughly clean fiddleheads and blanch them in boiling water for 10 minutes.
Immediately transfer to ice water to stop cooking.
In a saucepan, bring vinegar, water, tonic syrup and spices to a boil.
Place fiddleheads into sterilized jars, pour in the hot marinade, and seal.
Storage:
Keeps in the fridge for up to 3 months. Perfect as a garnish, side dish or martini add-on.
