Salt water packed fiddleheads hold a very special place in my heart, because this was the way my Mom would preserve our fiddlers each spring during the 50s & 60s when most people here in rural New Brunswick did not have freezers, but everyone had a root cellar.
I remember going to visit one of my sisters in town for a family dinner in the dead of winter in 1963, and she had a freezer and had frozen her fiddleheads that past spring. Well, some of those frozen fiddleheads was served up on my plate that day, and all I could say to my Mom was; What did she do to those fiddleheads, their nothing but stings of mush. My mother hushed me to be quiet, but on the ride back home she explained to me that those were some of those frozen kind of fiddleheads, and that towns people didn't know any better. Sorry to offend anyone by my Mom's, but that's just how it was then.
Our Salted Fiddleheads can be used as a side-dish or an ingredient. Heat and serve. Try them with butter and garlic!Fiddleheads are the unfurled fronds of the Ostrich Fern, and grow for only a few weeks in early spring. We have preserved them to enjoy all year round!