Fiddlehead ferns are delicious. This year I am eating as many as I can, freezing a couple pounds and trying my hand at pickling a few. The pickles are experimental and potentially terrible. I am treating them like their spring cousin, asparagus. Aren't they the most beautiful green things? Late night pickling can get a little surreal.
(Three weeks later, the pickles are delicious and very sour as opposed to salty. I have made a second batch for my friend's wedding)
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