Ingredients
Quantity | Ingredients |
---|---|
1 cup | olive oil |
1/4 cup | white wine vinegar |
1/2 cup | water |
2 tbsp | fresh lemon juice |
1/4 tsp | salt |
chopped fresh parsley and fresh thyme to taste | |
5 | black peppercorns |
1 string | rosemary, tied in a cheesecloth bag |
1 clove | garlic, crushed with side of large knife |
2 | shallots, chopped |
1 cup | fresh fiddleheads |
Directions
1. In a medium saucepan, combine oil, wine vinegar, water, lemon juice, salt, peppercorns and rosemary. Bring mixture to a boil, turn down the heat to low and simmer for 5 minutes. Add chopped parsley and thyme to taste. 2. Add the garlic, shallots and fiddleheads to the mixture and bring to a boil and cook for about 1 minute. Remove from heat and allow mixture to cool completely for 1 to 2 hours. Refrigerate in a covered container for up to 2 weeks.
Source: www.lesliebeck.com