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!!