Marinated Fiddlehead Ferns

• 3 c. water
• 5 Tbsp. wine vinegar
• 3 Tbsp. fresh lemon juice
• 1/2 c. oil
• 2 medium celery stalks, chopped
• 1 tsp. coriander seed
• 1 tsp. fennel seed
• 6 whole black peppercorns
• 1 1/2 tsp. salt
• 3 c. fresh fiddleheads, thoroughly washed and trimmed

1. Wrap the coriander, fennel and peppercorns together in 2 squares of clean cheesecloth to form a bouquet garni.
2. In a 3 or 4-quart enamel or stainless steel saucepan, combine the water, vinegar, lemon juice, oil, celery and cheesecloth bag of seasonings and salt.
3. Bring to boil, then reduce heat to low. Stir in fiddleheads and simmer partially covered for 15 to 20 minutes until ferns are tender.
4. Remove and discard the bouquet garni.
5. Drain fiddleheads and celery in colander and place in salad bowl.
6. Cool to room temperature.

water, wine vinegar, lemon juice, oil, celery stalks, coriander seed, fennel seed, black peppercorns, salt, fresh fiddleheads

Taken from www.cookbooks.com/Recipe-Details.aspx?id=855700 (may not work)