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Raciónes: 12

Ingredientes

Cost per serving $7.32 view details
  • 3 lb Fiddleheads - (3 to 5 lbs) washed, blanched,
  •     and shocked in two water baths
  • 1 quart Water
  • 1/2 c. White vinegar
  • 1/4 c. Kosher salt
  • 1 tsp Sugar
  •     Garlic cloves
  •     Bay leaves
  •     Black pepper corns whole
  •     Pickling spice
  •     Fresh dill sprigs

Direcciones

  1. Wash canning jars in warm sudsy water and rinse thoroughly. Soak caps in very warm water.
  2. Place water, vinegar, kosher salt and sugar in a saucepan. Bring to boil. Pack each jar tighly with fiddleheads. Place 1 garlic clove, 3 peppercorns, 1 bay leaf and 1/2 tsp. pickling spice into each jar. Pour warm vinegar mix into each jar, filling to within 1/2 inch of the rim. Run a flat table knife around the inside of the jar to extract excess air. Place tops on jars and secure.
  3. Place in boiling water bath and process for 12 min. Allow to cold. Tops of jars should be concave for a quality seal.
  4. This recipe yields about 12 pints.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 208g
Recipe makes 12 servings
Calories 42  
Calories from Fat 4 10%
Total Fat 0.45g 1%
Saturated Fat 0.0g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2363mg 98%
Potassium 428mg 12%
Total Carbs 6.8g 2%
Dietary Fiber 0.0g 0%
Sugars 0.39g 0%
Protein 5.17g 8%
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