Steps: |
| -Trim the stems of the fiddleheads at the bottom and any brown scales. |
| -Combine vinegar, sugar and water in a saucepan and bring to a boil. |
| -The jar can be sterilized in a canning procedure for extended shelf life. |
| -Add the mustard, coriander and fennel seeds. Add the bay leaf and red chile flakes. |
| -Meanwhile, cook the fiddleheads in a large pot of boiling salt water until almost tender. |
| -Place them in a large bowl or jar, pour the hot vinegar mixture over them and set aside to cool. |
| -Cover and refrigerate for at least 3 days. |
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