A composition for producing fermented fiddlehead fern pickles is disclosed comprising of: mixture of ingredients soaked in liquid solution, wherein said ingredients composed of fiddlehead fern is 60 pcnt of said ingredients; carrots is 10 pcnt of said ingredients; garlic is 1 0 pcnt of said ingredients; red bell pepper is 1 0 pcnt of said ingredients and onion is 1 0 pcnt of said ingredients, wherein said liquid solution comprised of sugar is 50 pcnt of said liquid solution and vinegar is 50 pcnt of said liquid solution. The composition according to claim 1 wherein said fermented fiddlehead fern were previously soaked in brine solution from about 15 pcnt to 20 pcnt salinity and fermented at room temperature at approximately 2 days. The process according to claim 1 wherein said liquid solution are adjusted to 5 pcnt acidity by adding certain volume of distilled water.
