Yield: 20 Servings
5 lb fresh fiddleheads
1 lb fresh wild leeks, ramps or shallots
hot or mild fresh peppers to taste
Fresh herbs (cut fine), basil, tarragon, thyme, rosemary or chives
5 c apple cider or wine vinegar
5 c extra virgin olive oil
3 tb sugar
salt to taste
Clean and rinse fiddleheads. Blanch fiddleheads in boiling water
for 1 minute. Remove from heat, drain and rinse in cold water to
cool them. Clean and cut up peppers, wild leeks and fresh herbs.
Pour vinegar over cooled fiddleheads in a non-reactive container.
Add cut up peppers, wild leeks, herbs, sugar and salt. Stir to wet
all ingredients. Add Olive Oil and stir again. Refrigerate for 24
hours before serving.