Recipe: Gathered Greens with Pickled Fiddleheads and Beets – Part 1: Pickled Fiddleheads and Beets

From the Vitality Food Feature ‘STALKING THE WILD FIDDLEHEADS‘.

(Makes 4 servings)


  • 1 cup fresh fiddleheads
  • 1 cup baby beets
  • ½ cup apple cider vinegar
  • ¼ cup water
  • 1 tsp sea salt
  • ½ cup honey or coconut nectar
  • 1 Tbsp pickling spice

1) Clean fiddleheads and trim and peel beets. In a saucepan cover fiddleheads and beets with water and add salt.

2) Bring to a boil over high heat, cover, reduce heat and simmer for 12 to 15 minutes or until vegetables are crisp-tender. Using a colander, drain and rinse with cold water. Set aside to cool. When cool, transfer to a bowl.

3) In a saucepan, combine vinegar and water and bring to a boil.

4) Stir in honey and pickling spice. Reduce heat and simmer, stirring occasionally for 5 to 10 minutes or until slightly reduced and thickened.

5) Pour pickling mixture over vegetables in the bowl. Cover and refrigerate for at least 2 hours or as long as overnight.

6) Bring to room temperature before serving.

Pat Crocker Pat's mission in life is to write with insight and experience, cook with playful abandon, and eat parsley with gusto. Author of 24 cookbooks, Crocker holds a degree in Food, Nutrition, Consumer, and Family Studies (Ryerson University, Toronto) and is a culinary herbalist with more than 1.25 million books in print and several translated into over 11 languages. She was honored twice by the International Herb Association’s Professional Award, and also received the 2009 Gertrude H. Foster award from the Herb Society of America for Excellence in Herbal Literature. Her books, The Juicing Bible and The Vegan Cook’s Bible (both published by Robert Rose) have won “Best in the World” awards from the International Gourmand Culinary Guild. Read all about parsley and over forty other herbs in Pat’s latest book, The Herbalist’s Kitchen (Sterling Epicure) now available in bookstores everywhere and on her website.

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