Freezing Fiddleheads
Freezing Fiddleheads is an easy and safe way to enjoy fiddleheads year round!
Ingredients
- 1 large pot filled with water
- 2 tablespoon salt
- cold running water or an ice bath
- 1 spider or other sieve
- 1-2 lbs cleaned fiddleheads
- 1 a cookie sheet lined with parchment
Instructions
Blanching Fiddleheads
- Clean and trim the fiddleheads, if you did not purchase them already cleaned.
- Set a pot of water on the stove to boil over high heat.
- Liberally salt the water.
- Once the water is boiling, dump in the fiddleheads, and stir them a few times to distribute them evenly.
- Let the water come back to a boil, and let the fiddleheads cook for 30 seconds.
- Immediately scoop out the fiddleheads and transfer them into an ice bath or run them under cold running water to stop the cooking process.
Freezing Fiddleheads
- When the fiddleheads have been blanched and cooled, spread them out on a clean dish towel and pat them dry.
- Spread the blanched fiddleheads on a cookie sheet lined with parchment, making sure they are spread out in an even layer.
- Place the tray in the freezer and let the fiddleheads freeze. They should take about 30 minutes to get solid frozen.
- Place the frozen fiddleheads in a ziploc feezer bag, or if you have the option, vacuum seal the fiddleheads. Label and date the bags.
Notes
- When you are ready to use your frozen fiddleheads, simply take them out of the freezer and thaw them in the fridge.
- Once thawed, use the fiddleheads as you would use fresh ones.
- Frozen and thawed fiddleheads should still be cooked for at least 6 to 8 minutes before consuming to help prevent food poisoning.
- Once defrosted, do not save and re-use leftovers.
Nutrition
Calories: 306kcal
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Tried this recipe?Let us know how it was!