Composition of Fermented Fiddlehead Fern Pickles

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