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.

Pat Crocker's mission in life is to write with insight and experience, cook with playful abandon, and eat chilies with gusto. As a professional Home Economist (BAA, Ryerson U., Toronto) and Culinary Herbalist, Pat’s passion for healthy food is fused with her knowledge and love of herbs. Her wellness practice transitioned over more than four decades of growing, photographing, and writing about what she calls, the helping plants. In fact, Crocker infuses the medicinal benefits of herbs in every original recipe she develops. An award-winning author, Pat has written 23 herb/healthy cookbooks, including The Healing Herbs Cookbook,The Juicing Bible, and her latest books, Cooking with Cannabis andThe Herbalist’s Kitchen.

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