23 April 2016

Pickled Asparagus & Fiddleheads

Asparagus has a relatively short season at our market, and for good reason: it’s healthier and tastier the fresher it is. But if you just can’t imagine limiting yourself, try this recipe by David Barber of Picklopolis and Bingo Sandwiches.


  • 1 cup white wine vinegar
  • 1 ½ cups cider vinegar
  • 2 ½ cups water
  • ½ cup pickling or kosher salt
  • 1 tsp black peppercorns
  • 2 bay leaves
  • ½ tsp fennel seeds
  • 1 clove
  • 1 pinch chili flakes
  • 1 bulb garlic – peel and trim cloves
  • 1 lb asparagus – trim off woody end and wash well 1 lb fiddlehead ferns – trim end and wash well


  1. In a 2 quart pot combine white vinegar, cider vinegar, water, and salt. Bring to a boil and add peppercorns, bay leaves, fennel seeds, clove, chili flakes, and garlic.
  2. Return to a boil, then add asparagus and fiddleheads.
  3. Remove from heat immediately and cool to room temperature.
  4. Distribute contents evenly into clean quart jars and transfer to the refrigerator. DO NOT PUT THE LID ON UNTIL COLD.
  5. Will keep refrigerated for three months.