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

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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.

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