Post by Okwes on Dec 28, 2007 11:19:56 GMT -5
Marinated Fiddleheads
Everyone loves these crunchy spiral morsels. Keeps well in refrigeration.
Ingredients:
* 5 lbs fresh fiddleheads
* 1 lb fresh wild leeks, ramps or shallots
* Fresh peppers - hot or mild to taste
* Fresh herbs (cut fine)- basil, tarragon, thyme, rosemary and chives.
* 5 cups apple cider or wine vinegar
* 5 cups extra virgin olive oil
* 3 tbsp sugar salt to taste
Clean and rinse fiddleheads. Blanch fiddleheads in boiling water for 1
minute. Remove from heat, drain and rinse in cold water to cool them. Clean and
cut up peppers, wild leeks and fresh herbs.
Pour vinegar over cooled fiddleheads in a non-reactive container. Add cut up
peppers, wild leeks, herbs, sugar and salt. Stir to wet all ingredients. Add
Olive Oil and stir again. Refrigerate for 24 hours before serving.
Everyone loves these crunchy spiral morsels. Keeps well in refrigeration.
Ingredients:
* 5 lbs fresh fiddleheads
* 1 lb fresh wild leeks, ramps or shallots
* Fresh peppers - hot or mild to taste
* Fresh herbs (cut fine)- basil, tarragon, thyme, rosemary and chives.
* 5 cups apple cider or wine vinegar
* 5 cups extra virgin olive oil
* 3 tbsp sugar salt to taste
Clean and rinse fiddleheads. Blanch fiddleheads in boiling water for 1
minute. Remove from heat, drain and rinse in cold water to cool them. Clean and
cut up peppers, wild leeks and fresh herbs.
Pour vinegar over cooled fiddleheads in a non-reactive container. Add cut up
peppers, wild leeks, herbs, sugar and salt. Stir to wet all ingredients. Add
Olive Oil and stir again. Refrigerate for 24 hours before serving.