Spicy Asian Pickled Fiddleheads

2 packed cups fiddleheads, cleaned
1 cup rice vinegar
2 teaspoons gochujang
1 teaspoon salt
1/2 teaspoon sugar
2 half-pint jars

Blanch the fiddleheads in a pot of salted water for 1 minute, then move to an ice bath. Rinse in a colander under cold water and divide into the two jars.

In a small pot simmer the vinegar, gochujang, salt, and sugar for 5 minutes. Pour into both jars until the fiddleheads are submerged. Refrigerate for minimum one day up to a week.