Fiddleheads are a tasty spring treat, but it’s important to pick the right ones and do it the right way so they keep coming back year after year. The ones I harvest are ostrich ferns, they’re safe to eat and super delicious when cooked properly.

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You’ll usually find them popping up from late April to early June, depending on your local weather. Look for them when they’re still tightly coiled and about 2 to 6 inches tall, that’s when they’re at their best for harvesting.

Ostrich fern fiddleheads grow in cool, damp, shady spots like along rivers, streams, and in moist forests. They like rich soil that stays a bit wet but drains well, and you’ll often find them growing in patches, especially near the base of last year’s old fern. If you spot one, chances are there are more nearby. Just make sure you're allowed to forage in the area, and always pick responsibly so the plants keep coming back year after year.

There are lots of ferns out there, but not all are edible. Make sure you positively identify ostrich ferns before picking anything. Ostrich fern fiddleheads are bright green, have a smooth stem with a deep groove like celery, and often have a brown, papery coating.

When harvesting, only take a few fiddleheads from each plant, leave most of them behind so the fern can stay healthy and keep growing for years to come. Sustainable picking keeps the patch strong and coming back every spring.

Dill Pickled Wild Fiddleheads

If you spend a lot of time outdoors during the early summer months, you have most likely found a patch of fiddleheads. If you have harvested these tightly coiled, vibrant green ferns before, you know just how delicious they are. The season only lasts a couple of weeks in early spring, so preserving them is the best way to enjoy them long after they have turned into full ferns. One of my favourite, and in my opinion the easiest method is pickling.

These pickled wild fiddleheads are crunchy and similar to pickled green beans or asparagus. They make the perfect addition to a charcuterie board, a garnish for a Caesar, or a unique snack on their own. If you follow proper canning procedures, they’ll keep unopened on the shelf for over a year. Just be sure to refrigerate them once opened.

What You’ll Need

This recipe yields three 8 oz mason jars, and you’ll need a few basic tools to get started. You can of course adjust this recipe accordingly to fit any size jar you want.

Equipment:

3 sterilized 8 oz mason jars with lids
1 large pot for blanching and water bath canning
1 funnel
1 jar lifter
A bowl of ice water

Ingredients:

3 cups fresh, cleaned fiddleheads
3 cloves garlic, halved
3 sprigs fresh dill
3 tsp peppercorns
3 bay leaves
1 ½ tsp kosher salt
3 tsp crushed red pepper flakes (optional, for heat)
3 cups white vinegar
3 cups water

The Process

Clean Thoroughly:
Start by giving your fiddleheads a very good wash. These wild ferns often carry bits of dirt and brown papery husk, so rinse them in cold water until they are clean and free of debris.

Blanch to Preserve Flavour and Safety:
Bring a pot of salted water to a rolling boil and add the fiddleheads. Once the water returns to a boil, cook them for 5 minutes, this is crucial for safety and texture. Immediately transfer them to a bowl of ice water to stop the cooking process and keep them crisp.

Prepare the Jars:
Into each of your sterilized jars, add:

1 clove of garlic cut in half
1 sprig of fresh dill
1 bay leaf
1 tsp peppercorns
½ tsp kosher salt
Optional: 1 tsp crushed red pepper flakes for a spicy pickled fiddlehead

Pack the Fiddleheads:
In the prepared mason jars, gently pack 1 cup of blanched fiddleheads into each jar, stopping just below the rim.

Make the Brine:
In a pot, bring 3 cups of water and 3 cups of white or pickling vinegar to a boil. Carefully pour the hot brine into each jar using your funnel, ensuring the fiddleheads are completely submerged, but there is still enough head space from the very top of the jar.

Seal and Process:
Wipe the rims, apply the lids, and use your jar lifter to place the jars into a boiling water bath. Process them for 10 minutes to ensure a proper seal.

Let Them Rest:
After removing the jars from the water bath, set them on a towel to cool. You’ll hear the satisfying pop as they seal. Store in a cool, dark place for at least 2 weeks to allow the flavours to soak into the fiddleheads as they pickle.

Enjoy!!

Dill Pickled Wild Fiddleheads

Pickling fiddleheads is an amazing way to preserve this wild delicacy. They taste almost like pickled green beans or pickle asparagus. You can consume these after 2 weeks of pickling and they will last a year (or more) on the shelf if canned properly. Refrigerate after opening.

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Prep Time 30

Cook Time 15

Total Time 45

Course Appetizer, Side Dish, Snack

Cuisine American, Foraged

Servings 3 8 oz mason jars

Equipment

3 mason jars 8 oz
1 funnel
1 pot large
1 mason jar lifter cleaned / sterilized

Ingredients

3 cups fiddleheads
3 cloves garlic cut in half
3 springs fresh dill
3 tsp peppercorn
3 bay leaves
1 ½ tsp kosher salt
3 tsp crushed red pepper optional - if you want spicy
3 cups vinegar
3 cups water

Instructions

Wash the fiddleheads well to remove and dirt or debris.
Bring a pot of salted water to rumbling boil. Add the clean fiddleheads, bring back to a boil and boil for 5 minutes.
Drain out the hot water and immediately add the boiled fiddleheads to very cold ice water to stop the cooking process and to ensure they stay crisp.
Add 1 clove of garlic, 1 spring of dill, 1 bay leaf, 1 tsp of peppercorns and ½ tsp of kosher salt to each mason jar. If you want spicy fiddleheads, add 1 tsp of crushed red pepper to each jar.
Pack each jar with fiddleheads up to the thread. This will be 1 cup of fiddleheads per jar.
Bring 3 cups of water and 3 cups of vinegar to a boil.
Using a funnel, fill each jar with the hot vinegar and water mixture so that it just covers the fiddleheads.
Bring a pot of water large enough to hold the three jars to a boil. Carefully add the jars to the boiling water using your jar lifter and boil for 10 minutes.
Using your jar lifter, carefully remove the jars from the water bath. You should hear them pop as they seal.
Store the jars for at least 2 weeks before consuming the fiddleheads. Refrigerate after opening. These will keep for a year unopened on the shelf.

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