Dill Fiddleheads

 

Dill Fiddleheads ( substituted Yvonne Bett's dill beans for fiddleheads and I added a few things)

 Cook fiddleheads for 12 minutes
plunge into ice cold water to stop the cooking process
place 1/2 tsp dill seed
         1/4 tsp dill weed
         1 garlic clove
In the bottom of a mason jar (250 ml)
Dressing: 2 cups sugar
              4 cups white vinegar          } mix and bring to a boiling point
              6 cups water
              1/4 cup coarse salt(or less)
Pour HOT Dressing over fiddleheads place more dill weed on top (1/4 tsp)
to spice the little fernny greens up you can add some chili peppers to this as well.
SEAL....let set for a few months (if you can wait that long) before  opening a jar up and taste!!
Josselyn Freeman-Estey