Pickle Fiddleheads - cooking recipe

Ingredients

1/2 tsp. mustard seed
1/2 tsp. dill seed
1/8 tsp. crushed red peppers
1/8 tsp. alum
5 c. vinegar
5 c. water
1/3 c. pickle salt

Preparation

Cook the vinegar, water and pickle salt for 3 to 5 minutes. Pour over fiddleheads that are already in canning jars.
Once this is done, place each amount of spice in each jar.
Seal jars; cook for 5 minutes in canner.