(Makes 4 servings)
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.
1890 could be called “the year the human diet started to go downhill”. That was… Read More
DEAR DR. RONA: My brother has been suffering from swollen feet and legs for several… Read More
It was the incessant itching that really got to Jessie* and had her running regularly… Read More
A Personal Report by Dwight Kalita, PhD Atrial fibrillation (A-fib) is a worldwide epidemic affecting… Read More
The paws of our four-legged pals are hardy, yet incredibly vulnerable. Whether your pets are… Read More
The rising popularity of weight-loss drugs worldwide is causing increasing concern amongst researchers and health… Read More
This website uses cookies.
Read More