This recipe can be scaled up or down, and you will notice not everything is exact; pickling is like that because one fiddlehead might be twice as large as another. Also, I like these seasonings with the fiddleheads, but feel free to use your own. The only thing you shouldn't mess with is the salt-to-water ratio. This protects the vegetables from bad bacteria.
Fermentation time is up to you. The pickles should be ready after about 5 days, but they will get tangier as time passes. I put mine in the fridge after two weeks, which gave them a sourness like a kosher dill pickle. Once the pickles are in the refrigerator, they will continue to ferment, but very slowly. I've held similar pickles for a year and they were still good.